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Italian Meatloaf (with Carrot)
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Created by Jessica Seinfeld
Oprah.com  |  Published on January 01, 2006
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Italian Meatloaf (with Carrot)
This is a perfect place to use a food processor to save time. Finely chopped raw carrot will work as well as puree.

Servings: Serves 8

Ingredients:

Italian Meatloaf (with Carrot)
  • Nonstick cooking spray
  • 1 cup Italian-style breadcrumbs (seasoned)
  • 1/2 cup nonfat skim milk
  • 2 tablespoons olive oil
  • 1/2 onion , finely chopped
  • 2 stalks celery , finely chopped
  • 1 pound lean ground turkey
  • 1/2 cup grated Parmesan
  • 1/2 cup carrot puree
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup bottled tomato sauce
  • 4 slices turkey bacon
Directions:

Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.

In a large bowl, soak the breadcrumbs in milk.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.


From the book Deceptively Delicious SM

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