- 2 T. olive oil
- 1 medium onion, diced
- 1/2 medium red pepper, cored, seeded and diced
- 6-8 white mushrooms, cleaned and sliced very thin
- 1/4 cup white wine
- 1 lb lean ground turkey
- 2/3 cup Italian bread crumbs
- 1 egg, beaten
- 1/4 t. black pepper
- 1/2 t. seasoning salt
- 1 t. garlic powder
- 1 T. chopped fresh parsley
- 1 T. ketchup, plus 1 T. additional for the top (optional)
- 2 t. yellow or brown mustard, plus 1 t. for the top (optional)
- Preheat the oven to 350. Spray a 7 x 9 in baking dish with cooking spray.
- In a nonstick pan, heat the oil over medium-high heat. When the oil is hot, add the onion, red pepper and mushroom. Saute the veggies for 4-6 minutes, until softened.
- Add the wine to deglaze the pan and simmer for 2-3 more minutes, allowing the alcohol to evaporate. Place the pan in the refrigerator and cool completely.
- In a large mixing bowl, place the turkey, bread crumbs, egg, black pepper, salt, garlic powder, parsley, 1 T. ketchup & 2 t. mustard, along with the cooled saute mixture. Make sure to take off your jewelery and mix thoroughly with your hands.
- When all the ingredients are mixed together, forma rectangle loaf in the prepared baking dish.
- Add additional 1 T. ketchup and 1 t. mustard to the top and spread evenly over the top to seal in the juices and form a tasty crust.
- Bake for 45 minutes.
Yields 6 servings
Furtado, Margaret M., and Lynette Schultz. “Healthy Living Cookbooks: Recipes for Life After Weight-Loss Surgery. Beverly: Fair Winds Press, 2006.