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Prep 20min
Total1hr40min
Servings6
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Ingredients
3
slices white bread, lightly toasted
1 1/2
lb lean ground turkey
1
cup buttermilk
1
tablespoon Worcestershire sauce
1
teaspoon chopped fresh or 1/4 teaspoon dried sage leaves
1/2
teaspoon salt
1/2
teaspoon ground mustard
1/4
teaspoon pepper
1
clove garlic, finely chopped, or 1/8 teaspoon garlic powder
1/4
cup fat-free egg product
1
small onion, chopped (1/4 cup)
1/4
cup finely chopped green bell pepper
1/4
cup ketchup, chili sauce or barbecue sauce
Thin slices green bell pepper, if desired
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Steps
1
Heat oven to 350°F. Into food processor or blender, tear toasted bread into pieces. Cover; process with on-and-off pulses until bread is crumbly and evenly chopped.
2
In large bowl, mix bread crumbs and remaining ingredients except ketchup and bell pepper slices. Spread mixture in ungreased 8x4- or 9x5-inch loaf pan. Spread ketchup over top.
3
Baked 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 165°F.
4
Let meatloaf stand 5 minutes; drain. Remove from pan. Top with bell pepper slices. To serve, cut meatloaf into 6 slices.
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Make meatloaf sandwiches with leftovers. Simply layer thick slices of warm or cold meatloaf between bread slices.
Makeover recipes are comfort-food favorites that have been remixed with less fat and sugar so they're healthier.
Assemble this hearty meatloaf up to 24 hours ahead of time, leaving the ketchup off. Cover and refrigerate the unbaked loaf until it's time to bake. Uncover, add the ketchup and bake as directed.
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