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1/2 cup onion, diced
1 garlic clove, minced
1/4 cup shredded carrot
1 tablespoon canola oil
3 pounds ground turkey
1 teaspoon chopped parsley
1/2 cup Japanese bread crumbs (panko)
3 eggs
1 1/2 teaspoons kosher salt
1/4 teaspoon coarsely ground black pepper
3 tablespoons ketchup, optional
1. Preheat oven to 350F.
2. Heat oil in a small skillet. Add onion, garlic and carrot and sauté until soft. Remove from heat and cool slightly.
3. Combine carrot mixture with turkey, parsley, bread crumbs, eggs, salt and pepper; mix well.
4. Pack mixture into an 8-by-4-inch loaf pan. Bake 1 hour to 1 hour and 15 minutes, until internal temperature reaches 140F. Slice and drizzle with ketchup, if desired. Serves 8.
Recipe reprinted with permission from Lunch Lessons by Ann Cooper and Lisa M. Holmes (Harper Collins, 2006).
Nutritional Information
2. Heat oil in a small skillet. Add onion, garlic and carrot and sauté until soft. Remove from heat and cool slightly.
3. Combine carrot mixture with turkey, parsley, bread crumbs, eggs, salt and pepper; mix well.
4. Pack mixture into an 8-by-4-inch loaf pan. Bake 1 hour to 1 hour and 15 minutes, until internal temperature reaches 140F. Slice and drizzle with ketchup, if desired. Serves 8.
Recipe reprinted with permission from Lunch Lessons by Ann Cooper and Lisa M. Holmes (Harper Collins, 2006).
Per serving: 169 calories, 9g fat, 17g prot., 4g carbs., 0g fiber, 366mg sodium.
