Turkey Meatloaf

We made this recipe from a recent issue of the Penzeys catalog (Winter 2011). The source for this recipe is Robin Jackalone of Mesa, Arizona. The recipe is written here, because we could not find it on the Penzeys website. Her cooking has been influenced by the fact her fiancee recently had a stroke and needed to be on a low-sodium (and presumably, low-fat) diet.

We were intrigued by the combination of ground turkey and plain uncooked oats. The spices mentioned are all from Penzeys, but we think you could substitute your own favorite blend for meatloaf. We also mixed the ketchup in with the other ingredients rather than put it on top. Finally, we have never had to use cooking spray for a meatloaf recipe to get it out of the pan, but to each his own.

We served the meatloaf with garlic mashed potatoes and green salad. The results were excellent! Try it!

1 24-oz. package ground turkey

½ cup plain uncooked oats (old fashioned, not quick cook)

1 small yellow onion, grated

1 egg

1 Tbsp Bavarian Seasoning (from Penzeys)

1 tsp smoked paprika

½ tsp California Seasoned Pepper (from Penzeys)

¼ cup milk

½ cup no-salt-added ketchup

Preheat oven to 350℉. Spray a 9 X 5 loaf pan with nonstick cooking spray. In a large bowl combine the turkey, oats, onion, egg spices and milk. Mix well. Pat into the loaf pan. Top with the ketchup and bake at 350℉ for about 1 hour.

Prep Time: 10 minutes.

Cooking Time: 60 minutes.

Serves 4-6.

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