NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground Turkey (93% lean)

1 large Egg

1/4 cup Rolled Oats

1/2 medium Onion, chopped

2 cloves Garlic, minced

2 tbsp Fresh Mixed Herbs (thyme, rosemary, parsley)

100g Mushrooms, sliced

1/2 cup Low-Sodium Chicken Broth

1 tsp Whole Wheat Flour

1 tsp Olive Oil

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a bowl, combine the ground turkey, egg, rolled oats, chopped onion, minced garlic, and fresh mixed herbs. Mix gently until all ingredients are evenly incorporated.

• 3

  Form the mixture into a compact loaf shape and place it in a lightly greased baking dish.

• 4

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

• 5

  While the meatloaf bakes, prepare the mushroom gravy. In a small saucepan, heat the olive oil over medium heat and add the sliced mushrooms. Sauté until the mushrooms are softened and begin to brown, about 5 minutes.

• 6

  Sprinkle the whole wheat flour over the mushrooms, stirring to coat evenly. Pour in the low-sodium chicken broth gradually while stirring continuously to avoid lumps.

• 7

  Allow the gravy to simmer for 3-4 minutes until it thickens slightly. Adjust seasoning with a pinch of salt and freshly ground pepper if desired.

• 8

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