NUTRITION

SERVINGS

INGREDIENTS

5 oz Lean Ground Turkey (93% Lean)

1 large Egg White

1/4 cup Rolled Oats

1/4 cup Finely Chopped Onion

1 clove Garlic, Minced

1 tsp Mixed Dried Herbs

1/2 cup Sliced Mushrooms

1/2 cup Low-Sodium Chicken Broth

1/4 cup Low-Fat Milk

1 tsp Whole Wheat Flour

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  In a bowl, combine the lean ground turkey, egg white, rolled oats, chopped onion, minced garlic, and dried herbs. Mix well until the ingredients are evenly incorporated.

• 3

  Shape the mixture into a loaf form and place it on a lightly greased baking pan or a lined loaf pan.

• 4

  Bake the meatloaf in the preheated oven for 25-30 minutes until it is cooked through and the herbs have crusted on the outside.

• 5

  While the meatloaf is baking, prepare the mushroom gravy. In a small saucepan over medium heat, sauté the sliced mushrooms until they soften and begin to release their moisture.

• 6

  Add the low-sodium chicken broth and bring it to a simmer. In a separate cup, whisk together the low-fat milk and whole wheat flour until smooth.

• 7

  Slowly stir the milk mixture into the mushroom and broth mixture, continuously stirring to avoid lumps. Allow the gravy to simmer until it thickens slightly, about 3-4 minutes.

• 8

  Once the meatloaf is fully cooked, remove it from the oven and let it rest for a few minutes. Slice and serve with the warm mushroom gravy drizzled on top.