Wednesday, January 13, 2016

Cheesy Turkey Meatloaf

Dinner time in my house can be very difficult to please everyone.  The boys eat a pretty wide range of foods but hate absolutely the opposite things the other loves.  My biggest little loves potatoes and hates rice.  My littlest little hates potatoes and loves rice.  They won't touch spinach unless I lie to them and tell them it's basil.  There are very, very, few meals that I can guarantee both of my boys will be willing to eat.  This meatloaf is a hit every time.

I know that it might seem odd to add zucchini to the meatloaf but it keeps it from becoming dry while bulking up on the vegetables in the meal.  I also always like to saute the onions before adding them to the mixture.  It makes sure that they are soft when the meatloaf has finished cooking.

I served this with a side of mashed potatoes (4 SP) and green beans with almond slices (1 SP).  It was a fantastic dinner for the whole family.  Well, the Littlest Little still wouldn't touch his mashed potatoes.  Maybe next time! Maybe.

Cheesy Turkey Meatloaf
Servings: 5 ★ Size: 1/5 of loaf ★ Points Plus 13 ★ Smart Points 6 ★ Calories: 475 ★ 

Total Fat: 27 g ★ Saturated Fat: 13 g ★ Protein: 38 g ★ Carbohydrates: 20 g ★ 
Fiber: 1 g ★ Sugars: 11 g ★ Sodium: 970 mg ★ Cholesterol: 176 mg


· 1 large onion, diced

· 1 medium zucchini, shredded
· 20 ounces ground turkey, 93% lean
· 1/3 cup breadcrumbs (I used Progresso Parmesan)
· 1 egg
· 1 1/2 teaspoons thyme

· 1 1/2 teaspoons Italian seasoning
· 2 tablespoons ketchup
· 2 ounces 50% reduced-fat cheddar


1.  Preheat the oven to 400 degrees.  Spray a medium sized frying pan with non-stick cooking spray and add the diced onion.  Cooke the onion over a medium-high heat for 3 to 4 minutes until it begins to soften.  Set aside to cool off a little.

2. Squeeze as much excess liquid out of the zucchini as possible.  It is fine to squeeze it in a fist or put it into a strainer and push down to remove the excess liquid.  Add the squeezed zucchini, onion, turkey, breadcrumbs, egg, thyme, Italian seasoning, and ketchup to a large mixing bowl.  Mix the ingredients until well combined.

3.  Transfer the meatloaf mixture into a 9'' by 13'' pan that has been sprayed with non-stick cooking spray.  Shape the mixture into a meatloaf shape.  I like to keep mine on the longer and thinner side to reduce cooking time and ensure an even bake.  Place the meatloaf in the oven and bake for 25 minutes.

4.  Take the meatloaf out of the oven.  Check to ensure that it is almost done.  Sprinkle on the half-fat cheddar and bake for an additional 5 minutes or until the cheese has melted.

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