Wednesday, April 4, 2012

Dukan Turkey Herb Meatloaf

Turkey Herb Meatloaf
Note:  This is a scheduled post.

We loved this. Today we had a brief discussion about meatloafs. The female half felt like making one, the male half told her how it's okay but he feels soft things should just be soft and his mother always added chopped raw onions to their meatloaf and he just doesn't like crunchy things in his soft things. Oh my! There went the onions and orange bell pepper idea although the sauté idea was considered. Decided to use the fabulous garlic sauce from Skinnytaste's salmon recipe we had this past weekend. The male half agreed but only if the female half agreed not to put any of the sauce on the top of the meatloaf..he had enough mustard for this week :-).

 We would definitely make this again and the female half would probably even dare to brush on some garlic sauce during the last couple minutes of baking. The flavor of this meatloaf is mild, just the way the male half likes it. The female half would prefer to use twice the amount of garlic sauce to make it "bursting with flavor".

It turned out to be a fast, simple meal minus the one hour five minute bake time...which actually gave us time to get other things done :-)  Sorry, just a couple photos since it was a throw it all in one bowl and mix recipe!

Serves 4
Prep Time: less than 10 minutes
Bake Time: 1 hour, 5 minutes at 375 degrees Fahrenheit

1 lb. ground turkey (lean)
1/4 c. oat bran (next time we'll use 1/8 c.)
1 egg
2 c. non fat mozzarella, shredded (if you don't like your meatloaf this cheesy, cut it down to 1 c.)

Skinnytaste's Garlic Dijon Herb Sauce (mash together with a mortar and pestle or mini food processor):
1 tsp. Herbs de Provence
1 tsp. red wine vinegar
1 tsp. olive oil (optional, we went without it)
3-4 cloves garlic
2 T. Dijon mustard

Mix turkey, sauce, oat bran, cheese and egg together...mix it well!   Place turkey mixture evenly in a 9" x 4" loaf pan (we lined ours with parchment paper) and bake for about 1 hour, 5 minutes at 375 degrees Fahrenheit or until done.  After removing pan from the oven, let the meatloaf sit for 5 minutes, then cut and serve.

The meatloaf was juicy when it first was sliced, but as the meatloaf cools, it does become drier.  We would use only 1/4 c. next time we make this meatloaf.  This was a Pure Protein meal for the female half...the male half had his with brown rice.  We'll either make sandwiches out of the leftovers or make a sauce to pour over the meatloaf.

Enjoy...we sure did!

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