Vegetable-Stuffed Turkey Loaf




1 Egg, beaten

2/3 c quick cooking oats

1/4 c reduced-sodium chicken bouillon

3 tbsp chili sauce

1 tbsp dried minced onion

1 tbsp dried parsley

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/8 tsp pepper

1 Package (10 oz) frozen mixed vegetables, thawed and well drained

2 Slices (1 oz each) reduced-fat, reduced-sodium American cheese

Chili sauce, (optional) Additional

1 tbsp dried minced onion, minced



In medium-size bowl combine turkey, egg, oats, bouillon, chili sauce, onion, parsley, Italian seasoning, garlic powder and pepper. Divide turkey mixture in half and set aside.

Coat an 8-X 4-X 2-3/8-inch loaf pan with non-stick cooking spray. Press one half of turkey mixture into loaf pan. Top turkey layer with vegetables. Top vegetable layer with cheese slices. Press remaining turkey mixture into loaf pan, sealing all edges.

Bake at 350 degrees F. 50 to 60 minutes or until turkey loaf is no longer pink in center. Allow to stand 5 minutes; unmold turkey loaf onto a plate. Garnish with additional chili sauce, if desired.

Nutrition Facts

211 Total Calories

9 g Total Fat

38 % Daily Total Fat

85 g Cholesterol

523 mg Sodium

12 g Total Carbohydrates

20 g Protein