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The only meatloaf I will eat

September 22, 2010

I make this meatloaf with my grandma’s sauce recipe.  I think that’s why it’s so good!  But if you aren’t snobby about your sauce like I am, I’m sure you’ll like whatever sauce you are used to.  I also love how low in weight watchers points this is!  And you can make it gluten-free by substituting the bread crumbs with brown rice instead.

Italian Meatloaf

Adapted from Cooking Light Magazine Online
3.5 points a serving (12 servings)

•    1 1/2  pounds  lean ground turkey
•    1  cup  fat-free tomato-basil pasta sauce, divided
•    1/2  cup  Italian-seasoned breadcrumbs
•    1/4  cup grated fresh Parmesan cheese
•    1/4 cup shredded mozzarella cheese
•    1/2  cup  finely chopped onion
•    1/3  cup  chopped fresh flat-leaf parsley
•    1  teaspoon  garlic powder
•    1/2  teaspoon  dried basil
•    1/2  teaspoon  dried oregano
•    1/2  teaspoon  salt
•    1/4  teaspoon  black pepper
•    2  large egg whites
•    Cooking spray

Preheat oven to 350°.
Combine beef, 1/2 cup pasta sauce, and remaining ingredients except cooking spray in a large bowl. Shape beef mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush remaining 1/2 cup pasta sauce over top of meat loaf. Bake at 350° for 1 hour and 10 minutes or until a thermometer registers 160°. Let stand 10 minutes. Cut loaf into 12 slices.

Gluten-Free Alteration!

Simple substitute the bread crumbs with an equal amount of instant brown rice!  Then, if you divide the recipe by 8, it’s 3 points each serving.

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