NUTRITION

SERVINGS

INGREDIENTS

150g Lean Ground Turkey

1 large Egg White

1/4 cup Whole Wheat Breadcrumbs

1/2 cup Mushrooms (chopped)

1/4 medium Onion (chopped)

1 tsp Mixed Dried Herbs

Salt & Pepper, to taste

1 tsp Olive Oil

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped mushrooms, chopped onion, mixed dried herbs, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.

• 3

  Form the mixture into a loaf shape and place it on a lightly greased baking pan or loaf tin.

• 4

  Bake the meatloaf in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F.

• 5

  For the mushroom gravy, heat the olive oil in a small saucepan over medium heat. Add any remaining mushrooms and a pinch of salt, sautéing until they soften.

• 6

  Sprinkle in the whole wheat flour and stir to combine, cooking for about a minute.

• 7

  Slowly whisk in the low-sodium chicken broth and continue stirring until the mixture thickens into a gravy consistency.

• 8

  Once the meatloaf is done, let it rest for a few minutes before slicing. Serve with the mushroom gravy drizzled on top.