Turkey Loaf

This Turkey Loaf is food to live by! This recipe makes a lean ground turkey loaf with delicious fresh herbs that you can serve hot one night and serve it cold in wraps the next night. Don’t miss this one!

2 Tbsp. extra virgin olive oil

2 purple onions, finely chopped

1/2 cup finely chopped celery

sea salt & freshly ground black pepper

6 cups baby spinach leaves, washed

6 cups baby arugula leaves

1 tsp. water

1 cup basil leaves

1/4 cup cilantro, minced

4 egg whites + one yolk

1 Tbsp. tomato paste mixed with 1 Tbsp. water

3/4 cup low sodium chicken or vegetable stock

2 1/2 lbs. ground turkey breast

3/4 cup oat bran or oatmeal ground in the blender

1/4 cup ground flax seeds

Preheat oven to 375 degrees.

Heat olive oil in a nonstick pan and cook onions and celery until translucent. Season with salt and pepper. Transfer to a small bowl to cool.

Add spinach and arugula to the pan with one teaspoon of water. Cook until the greens are wilted. Remove from heat and let cool. Add basil and cilantro to the wilted greens and mix well.

In a large bowl add egg whites, yolk, tomato paste mixture and stock. Mix well. Add the ground turkey, oat brand, flax seeds, cooked celery and onion. Mix together well.

In a 10 inch loaf pan, coated with cooking spray, place half of the turkey mixture. Spread evenly. Transfer wilted green and herbs to the loaf pan on top of turkey mixture. Evenly distribute the remaining turkey mixture over the top of greens. Smooth out the top using your hands.

Bake 1 1/2 hours or until a thermometer reads 160 degrees. Remove from oven and let set for 15 minutes.

Remove loaf from pan an cut into one-inch thick slices. Serve immediately with Roasted Parmesan Green Beans.

Store leftovers in the refrigerator to use next day.

Serves 10

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