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Turkey Veggie Meatloaf


Not only is this a great way to use some fresh veggies from the garden, it tastes great. You can substitute regular breadcrumbs if you don't have the panko, but they are a good choice if you don't get the seasoned ones because they are low in sodium.

2 T olive oil
1 c Zucchini,finely diced
1/2 c red bell pepper,finely diced
1 yellow bell pepper,finely diced
1/2 c Onion,Finely Diced
1/2 t garlic,finely minced
1 large egg,lightly beaten
1/4 c Fresh Parsley,. Or 2 Tablespoons Dried
1 1/2 lb ground turkey
1 c Panko breadcrumbs
1/4 c Parmesan cheese
1/2 c No Salt Added Catsup

Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers and garlic. Cook until the vegetables are almost soft, about 5 minutes. Set aside to cool. Whisk the egg and parsley in a large bowl. Add the turkey, panko, cheese, catsup and the cooled vegetables; mix until just combined. Gently press the mixture into a 9-by-5-inch loaf pan. Bake for 1 to 1 1/4 hours

Yield: 6 Servings

Sodium Category: ModerateSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 6

Amount Per Serving
Calories 246
Calories from Fat 80

% Daily Values *

Total Fat 9 gr
  Saturated Fat 2 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 4 gr
Cholesterol 107 mg
Sodium 160 mg
Potassium 639 mg
Carbohydrates 11 gr
  Dietary Fiber 1.3gr
Protein 31 gr
13%
11%
 
 
36%
6%
16%
4%
5%
 

Vitamin A
Vitamin C
Calcium
Iron
20%
152%
8%
12%

* Percent Daily Values are based on
a 2000 calorie diet

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