Today was my rest day from running, which apparently I needed. During work (retail) my knee felt like there was a lot of fluid in it. Slowly it went away and got better. Even though it was my rest day from running, I still did body weight workouts. It was for about 45 minutes, but consisted of a lot of squats and lunges. On top of that I made turkey meatloaf for the first time. It was quite delicious and my fiance can attest to the fact it was good.
I got this from Balancing Beauty & Bedlam, but changed it up slightly.
- 1 1/4 pounds ground turkey
- 1 cup of spaghetti sauce (your favorite)
- 1/2 cup of Italian seasoned bread crumbs (if you don’t have any substitute quick oats)
- 2 cloves garlic, minced
- 2 eggs, beaten (for lower fat – 1 egg & 2 egg whites)
- 1 tsp onion powder
- 2 TB Parmesan cheese, grated
- 1 cup low fat shredded cheese, mozzarella (or what you have on hand. In the pic, I used cheddar)
- Preheat oven to 350 degrees.
- Line 8 or 9 inch loaf pan with foil for easy clean up. (Optional)
- In mixing bowl, combine turkey with 1/4 cup of sauce, bread crumbs, onion, garlic, eggs, Worcestershire Sauce, seasonings, parm cheese and optional fennel. Mix well.
- Press half the turkey in the pan.
- With the back of a spoon, press a 1 inch deep indentations down the center, leaving a inch border on all sides.
- Place 3/4 cup cheese on meat.
- Spread the remaining turkey over the top, sealing edges along the side of pan.
- Bake for 45-50 minutes.
- (Take out of oven and carefully dumb out any accumulated grease).
- Spoon the remaining spaghetti sauce over the top of the meat loaf and sprinkle remaining cheese. Bake for an additional 15 minutes or until meat is cooked through and sauce is bubbling. (Check)
- Let stand for 10 minutes before serving. If you try and serve right away, it may fall apart, since it needs a little time to set.
Preparation time: 10 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 6