Turkey Meatloaf with Lemon-Rosemary Glaze
Give your meatloaf a turkey twist with this recipe from Schnucks.
1 hr 20 mins
8 Serving(s)
Ingredients
Turkey Meatloaf
- nonstick cooking spray
- 1 lemon
- 1 large egg
- 2 lb. lean ground turkey
- 1 (5.3 oz) container Chobani® plain Greek yogurt
- 1 pkg. fresh shiitake mushrooms, stems removed, caps thinly sliced
- 1 red onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 cup old fashioned oats
- 1 tbsp. fresh rosemary leaves, chopped
- 3/4 tsp. salt
- 1/2 tsp. ground black pepper
Lemon-Rosemary Glaze
- 1 lemon
- 3 tbsp. light brown sugar
- 1 tbsp. fresh rosemary leaves, chopped
- 1 tbsp. dijon mustard
Instructions
- Prepare Turkey Meatloaf: Preheat oven to 350°F. Lightly spray 5 x 9 inch metal loaf pan with cooking spray. From lemon, grate one teaspoon peel and squeeze one tablespoon juice. In large bowl, lightly beat egg. Add remaining meatloaf ingredients, lemon juice and peel; mix gently until well combined. Evenly spread turkey mixture in prepared pan. Bake thirty minutes.
- Meanwhile, prepare Lemon-Rosemary Glaze: From lemon, grate one teaspoon peel and squeeze two teaspoons juice. In small bowl, stir together brown sugar, rosemary, mustard, and lemon peel and juice until sugar is dissolved. Spoon glaze over top of meatloaf. Bake meatloaf thirty minutes longer or until internal temperature reaches 165°F. Let stand five minutes before removing from pan and slicing to serve.
Nutrition Facts
204 Calories Per ServingFat: 8gSaturated Fat: 2gCholesterol: 91mgSodium: 343mgCarbohydrates: 12gFiber: 1gSugars: 7gProtein: 21gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe