| 14 | 70 | 322 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 55 min | 4 |
| 1 tbsp | Balsamic vinegar |
| 1/2 tsp, ground | Basil, dried |
| 1 medium | Egg |
| 3/4 tsp | Garlic powder |
| 454 gm | Ground turkey, lean |
| 1/2 tsp | Italian herb seasoning, McCormick |
| 1/2 tsp | Kosher salt |
| 1 cup | Marinara pasta sauce (divided - 1/2 for topping) |
| 1/4 cup | Panko bread crumbs (or gluten free) |
| 1/3 cup | Parmesan cheese, shredded (or nutritional yeast - dairy free) |
| 1/4 cup | Parsley, Italian, fresh (chopped) |
| 1/4 tsp | Red pepper flakes (optional) |
| 1 tsp | Worcestershire sauce |
| 1/2 medium | Yellow onion (finely chopped) |
1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. In a large bowl whisk together 1/2 cup of marinara sauce along with the remaining ingredients.
4. Using your hands lightly work the ground turkey into the marinara mixture until incorporated.
5. Dump the meatloaf mixture onto the baking sheet and form into a loaf, approximately 8x4 inches.
6. Spread the remaining 1/2 cup of marinara sauce over the top of the meatloaf and place it on the middle rack of the oven to bake.
7. Bake for approximately 45-50 minutes or until a meat thermometer reads 160 degrees.
8. Top the meatloaf with more shredded parmesan cheese approximately 10 minutes before it is finished baking if desired.
9. Let the meatloaf rest for 10 minutes before cutting.
Turkey
is a good source of lean protein!
Serve with a side of - lightly sautéed green beans, corn or cooked baby carrots
| Grain | 0.2 |
| Meat | 1.3 |
| Meat Alternative | 0.1 |
| Milk Alternative | 0.2 |
| Vegetables | 0.2 |
