Yield: Makes 4 servings
Ingredients :
1 1/2 pounds ground turkey
1 small yellow onion, chopped
1/2 cup bread crumbs
1 egg, beaten
1 cup grated Parmesan
2 tablespoons plus 2 teaspoons Dijon mustard
1 cup flat-leaf parsley, chopped
1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
Kosher salt and pepper
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
6 cups mixed greens
Directions :
1. Heat oven to 400° F.
2. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
3. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
4. Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes.
5. Transfer to a cutting board and let rest 15 minutes before slicing.
6. Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
7. Divide the greens among individual plates and drizzle the vinaigrette over the top.
8. Serve with the sliced meat loaf.
Tip:
Ingredients :
1 1/2 pounds ground turkey
1 small yellow onion, chopped
1/2 cup bread crumbs
1 egg, beaten
1 cup grated Parmesan
2 tablespoons plus 2 teaspoons Dijon mustard
1 cup flat-leaf parsley, chopped
1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
Kosher salt and pepper
1 tablespoon white wine vinegar
3 tablespoons extra-virgin olive oil
6 cups mixed greens
Directions :
1. Heat oven to 400° F.
2. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
3. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
4. Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes.
5. Transfer to a cutting board and let rest 15 minutes before slicing.
6. Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
7. Divide the greens among individual plates and drizzle the vinaigrette over the top.
8. Serve with the sliced meat loaf.
Tip:
A loaf pan isn't the best choice for baking meat loaf. Instead use a large pan with 1 1/2- to 2-inch sides, such as a metal, glass, or ceramic 7-by-11-inch baking dish, which will allow the heat to circulate over the meat, cooking it evenly.
Source : Gwen Tweedy, Low Fat Good Cooking
Source : Gwen Tweedy, Low Fat Good Cooking
