The Best Turkey Meatloaf Ever
Weight Watchers Points: 4.5 per serving
1/2 onion, diced
1/2 green bell pepper, diced
1 tsp. olive oil
1.3 lbs lean ground turkey
1 small can sliced mushrooms, drained
2/3 c. breadcrumbs
1/4 c. ketchup
1/4 c. egg subsititute
1 tsp. marjoram
salt to taste
Preheat oven to 350 degrees. Heat olive oil in a medium skillet and saute onion and green pepper until tender, about 5 minutes or so.
In a medium bowl mix together turkey, onion mixture, mushrooms, breadcrumbs, ketchup, egg, marjoram and salt. Press mixture in a standard sized loaf pan and zig zig top with ketchup, if desired.
Bake uncovered for one hour, and let sit for 5 minutes before slicing.
NOTES: Man, now THIS is a meatloaf! It's meaty, juicy, filled with lots of veggies and reheats really, really well for those who like leftover meatloaf sandwiches. It's also very versatile - the original recipe I pulled this from called didn't call for any green peppers or mushrooms, had less breadcrumbs and used a real egg. I jazzed this version up quite a bit according to my preferences - just remember that if you add more moisture (like from extra veggies), compensate by adding more breadcrumbs. One thing you cannot change under any circumstances - DON'T LEAVE OUT THE MARJORAM. I had never cooked with marjoram before, but apparently it's the thing that makes meatloaf taste like, well, meatloaf.