Turkey Meatloaf

By cosmos2015

5 Weight Watchers PointsPlus per serving
216 Calories
4g Fat
0g Saturated fat
0g Trans Fat
27g Protein
17g Carbohydrate
1g Fiber
392mg Sodium
32mg Calcium

Ingredients

• 8 sun-dried tomatoes (dried or packed in oil)
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, sliced
• 2 tablespoons balsamic vinegar, dry vermouth or white wine
• 1 1/4 pounds (93%) lean ground turkey
• 3/4 cup fresh breadcrumbs
• 2 egg whites, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Italian seasoning herbs
• 1/4 teaspoon salt
• a generous grinding of black pepper
• 1/4 cup no-salt-added tomato ketchup or lower-sodium barbecue sauce, such as Annie's Naturals BBQ Sauce or Dinosaur Bar-B-Que Sauce

Details

Servings 6

Preparation

Step 1

1. If using dry tomatoes, soak in hot water for 10 minutes; drain and set aside. If using tomatoes packed in oil, blot with paper towels to absorb excess oil. Preheat the oven to 375ºF (185ºC).
2. Heat oil in a skillet over medium heat. Add onions and cook, stirring often, until they are soft and brown, about 7 minutes. Push the onions to one side of the pan and add peppers to the pan. Cook until the peppers begin to soften, 3 to 4 minutes. Add vinegar and stir to blend the vegetables. Remove the pan from the heat and set aside.
3. In a mixing bowl, combine turkey, breadcrumbs, egg whites, mustard, Italian seasoning, salt and pepper. Use a fork to mix well.
4. Spray a baking sheet with sides with cooking spray or line it with parchment paper. Spread out the meatloaf mixture on the pan to the size of a standard piece of 8 ½ x 11 paper. Lay the tomatoes lengthwise down the center of the meat. Place the onion-pepper mixture on top of the tomatoes. Enclose the filling by folding the meatloaf mixture over it. Shape into a long loaf with your hands. Spread ketchup or barbecue sauce on top. Bake for 40 minutes.
4. Let the meatloaf stand for 5 or 10 minutes before slicing and serving.