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Wednesday, January 26, 2011

*Veggie Turkey Loaf*


Really good served alongside Mexican Ratatouille, page 85.  This recipe is from Splendid Low-Carbing.

Text Box: Yield:  6 servings
1 serving
198.6 calories
20.4 g protein
9.9 g fat
5.0 g carbs1 tbsp olive oil (15 mL)
4 oz fresh, sliced mushrooms (113 g)
1/2 small onion, very finely chopped
1/2 red or green pepper, very finely chopped
1 clove garlic, crushed
1 tsp dried basil (5 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
3 tbsp tomato paste (45 mL)
1 tbsp white vinegar (15 mL)
1 tsp SPLENDA® Granular (5 mL)
1 lb ground turkey (0.454 kg)
1/2 cup grated Cheddar cheese (125 mL)
2 rye crisp breads, ground
1 egg
Parmesan Cheese Sprinkle,  (optional)

In large electric frying pan, in hot oil, fry mushrooms, onion and red pepper.  Add garlic, basil, salt and black pepper.  Stir-fry frequently until softened, about 10 minutes.

In small bowl, combine tomato paste, vinegar and SPLENDA® Granular.  In large bowl, combine turkey, vegetable mixture, tomato paste mixture, Cheddar cheese, crisp bread and egg.  Transfer mixture evenly into loaf pan, patting down mixture with back of spoon.  Sprinkle with Parmesan Cheese, if using.

Bake in 350°F (180°C) oven 1 hour.  Allow to cool 5 minutes before serving.

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