Meatloaf, "Yukon Gold" potatoes (with a little low-fat sour cream), and peas. Yum! This meatloaf is moist and delicious. The secret is the first step: bread soaked with milk. I keep the heel ends of the bread loaves in the freezer ready for recipes like this one.
Turkey Meatloaf
2 slices day-old (or older) wheat bread
2/3 cup skim milk
20 oz. pkg. Jennie-O ground turkey - 93/7 fat content
1 egg
1 pkg. dry onion soup mix (I use Mrs. Grass brand, it's less expensive than Lipton)
1/2 cup oat bran or oatmeal
Tear bread into pieces into large bowl. Pour milk over bread and allow to sit until bread has soaked up the milk. Use fork to combine bread and milk completely. Add remaining ingredients and mix thoroughly. Line a shallow baking pan with foil and spray with non-stick cooking spray. Form meat mixture into a loaf and place on foil. I make a thin loaf (about 1.5 inches thick) so that it cooks through in less time. Bake at 375 degrees for about 40 minutes.
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