CSF Italian Turkey Meatloaf

Rene Petropolis

Servings: people

Calories: 330cal

Ingredients

1 lb Raw Ground Turkey Breast 99/1 99 Percent Extra Lean, Jennie-O brand or your favorite
1 lb Jennie-O Lean Turkey Sausage One pound roll in Plastic Package. Can be found at most major grocery stores, including Walmart (in the breakfast meat section)
1 Large Egg
60 ml Fair Life 2% Milk or your favorite brand
15 Whole Wheat Crackers Ritz Brand
1 can Roma Style Tomato Sauce with Italian Herbs 15 oz can, Contadina brand or your favorite
1 can Crushed Tomatoes in Puree 15 oz can, any brand
1/4 tsp Crushed Red Pepper Flakes
15 grams Garlic Paste (3 tsp) Gourmet Garden brand refrigerated garlic paste. Can be found in the produce section of most major grocery stores.
1/4 tsp salt more or less to taste
1/4 tsp Ground Black Pepper more or less to taste
1/2 tsp Dried Oregano
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
28 grams Shredded Parmesan Cheese Refrigerated and shredded (found in the cheese aisle of any grocery store) Any brand.
56 grams Italian Style Shredded Cheese Lucerne brand, bagged shredded cheese. You can sub any brand or shredded mozzarella

Instructions

Preheat oven to 400 degrees.
Lightly spray the bottom of a 9x13 inch baking dish with avocado or cooking oil and set it aside.
Place the Ritz crackers into a plastic baggie and gently crush the crackers with a meat mallet until the crackers become fine like bread crumbs.
Pour the crackers into a large bowl.
Crack the egg and add it to the crackers. Pour the milk into the bowl and whisk everything together. Allow the mixture to sit for a couple of minutes.
Next, add the ground turkey and turkey sausage to the wet cracker mixture.
Add the salt, pepper, oregano, Parmesan cheese, red pepper flakes, and garlic powder to the meat.
Mix the meat with your hands (you'll want to wet them first with water as the raw turkey will be sticky) until everything is well incorporated.
Place the turkey mixture to the middle of the 9x13 inch dish and gently pat with your hands to form a loaf (about 1 1/2 inches high and 7 or so inches long. It will look like a flat meat loaf)
In a separate large bowl, add the tomato sauce, canned crushed tomatoes, onion powder and garlic paste. Whisk together and then slowly pour the sauce over the raw meatloaf.
Cover the baking dish with aluminum foil and bake in the oven on the center rack for 1 hour and 15 minutes.
Once the meatloaf has fully cooked, remove the aluminum foil from the dish and sprinkle the Italian shredded cheese over the meatloaf.
Return the dish to the oven, uncovered and bake an additional 5 minutes or until the cheese has melted.
Remove the dish from the oven and allow the meatloaf to rest for 10 minutes or so before serving. This meatloaf resembles a giant meatball with sauce. It is great served alongside pasta or potatoes and green beans. ENJOY!
NOTES: Each serving is approx 250 grams, including the sauce.

NUTRITION