Turkey-Pumpkin Meatloaf
Recipe: #15566
November 03, 2014
Categories: Meatloaf, Turkey, Oats, Pumpkin, Oven Bake, Gluten-Free, Heart Healthy, Low Fat, more
"I was hungry for meatloaf and thought I had all of the ingredients on hand to make my old standby from Quaker Oats cookbook (which I make with turkey instead of beef). Lo and behold what I thought was tomato sauce lurking in the back of the pantry turned out to be something else. I didn't want to go out to the store and I dislike catsup in my meatloaf. I had a partial can of cooked pumpkin leftover from another recipe, so I decided to give it a try. Turned out very moist."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (257 g)
- Calories 373.7
- Total Fat - 8.4 g
- Saturated Fat - 2.7 g
- Cholesterol - 150.9 mg
- Sodium - 467.1 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 3.7 g
- Sugars - 2.2 g
- Protein - 50.1 g
- Calcium - 133.5 mg
- Iron - 3.5 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350F. Coat a 8 x 4-inch loaf pan with nonstick cooking spray.
Step 2
In a large bowl, using your habds, combine all ingredients util well-blended.
Step 3
Press mixture into loaf pan and bake 1 hour or until internal temperature reaches 160F.
Step 4
Let stand 5 minutes before slicing and serving.
Tips
No special items needed.
1 Reviews
You'll Also Love
