Low Fat Turkey Meatloaf
- 1 cup vegetable oil (+ 1 ounce or cooking spray)
- 2.5 Tbsp garlic, minced
- 2 quarts onions, chopped
- 2 lb crimini mushrooms, finely chopped
- 1 quart zucchini, grated
- 1 quart oats
- 16 large egg whites
- 12 oz dry French onion soup mix
- Black pepper to taste
- 16 lb Norbest Ground Turkey
- 4 cups parsley, freshly chopped, loosely packed
Pre-heat oven to 350°F. Mince garlic, finely chop the onions and mushrooms. Heat a large sauté pan over medium heat. Add the vegetable oil and heat. Add the onions and cook until golden and browning on the edges. Add the garlic and mushrooms and cook until almost dry. Remove from heat and place in large mixing bowl. Grate zucchini. Stir grated zucchini and oats into the onion, mushroom mixture. Mix in egg whites, onion soup mix and pepper. Add the ground turkey and mix to combine taking care not to over mix. Coat the inside of 3” deep pans with oil or cooking spray. Fill pan with turkey mixture. Brush tops of loaves with oil or cooking spray and cover loosely with parchment. Bake at 350°F for 1 hour and 30 minutes or until internal temperature reaches 165°F. Allow to rest for 15 minutes.
Sprinkle with fresh chopped parsley right before serving.