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Iberian Meat Loaf

Cooking Light

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Outstanding

Olives and paprika are common throughout the Iberian Peninsula, which is dominated by Spain. Use Spanish smoked paprika for more authentic flavor.

Yield: 6 servings (serving size: 2 slices)

Ingredients

  • 1 1/2  pounds  ground turkey breast
  • 1  (8-ounce) can tomato sauce, divided
  • 1  cup  chopped onion
  • 1/2  cup  dry breadcrumbs
  • 1/2  cup  chopped fresh parsley
  • 1/3  cup  sliced pitted manzanilla (or green) olives
  • 1 1/2  teaspoons  paprika
  • 1 1/2  teaspoons  chopped fresh oregano
  • 1/2  teaspoon  ground coriander
  • 1/4  teaspoon  black pepper
  • 2  large egg whites
  • 1  garlic clove, minced
  • Cooking spray

Preparation

Preheat oven to 350°.

Combine turkey, 1/2 cup tomato sauce, and remaining ingredients except cooking spray in a large bowl.

Shape mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread remaining 1/2 cup tomato sauce evenly over top of meat loaf. Bake at 350° for 1 hour or until a thermometer registers 165°. Let stand 10 minutes. Cut loaf into 12 slices.

Nutritional Information

Calories:
203 (22% from fat)
Fat:
4.9g (sat 1.3g,mono 0.9g,poly 1.2g)
Protein:
25.9g
Carbohydrate:
13.4g
Fiber:
2.1g
Cholesterol:
56mg
Iron:
2.4mg
Sodium:
888mg
Calcium:
49mg
David Bonom, Cooking Light, MARCH 2006