DON'T TELL MOM
IT'S NOT MEAT LOAF
Make this turkey meat loaf for dinner, then slice up the leftovers for cold sandwiches, slathered
with ketchup, for lunch. For a spicier condiment, try chipotle mayonnaise (page 132 ).
(Number of Powerfoods: 2)
2 CUPS DICED ONIONS
2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
2½ POUNDS GROUND LEAN TURKEY
2 EGGS
3 TABLESPOONS CHOPPED CILANTRO
1 TABLESPOON MINCED GARLIC
2 TEASPOONS GROUND CUMIN
2 CUPS DICED TOMATOES
SALT AND PEPPER
1 CUP MARINARA SAUCE1. Preheat the oven to 350°F. Coat two 9-by-5-inch loaf pans with cooking spray.
2. Heat a large nonstick skillet over medium heat until hot. Cook the onions in the oil until lightly
browned. Let cool, transfer to a bowl, and mix in the turkey, eggs, cilantro, garlic, cumin, tomatoes,
and salt and pepper. Divide between the prepared pans.
3. Spread the sauce on top. Loosely cover with foil and bake for 45 minutes or until cooked through.
Makes 8 servings.
Per serving: 310 calories, 28 g protein, 9 g carbohydrates, 18 g fat (4 g saturated), 280 mg sodium, 2
g fiber