Loaf:
1 1/2 pounds ground turkey breast
1 (10-ounce) package frozen chopped spinach, thawed and drained
1 cup Quaker Oats (quick or old fashioned, uncooked)
1/2 cup finely chopped onion
1/2 cup shredded carrots
2 large egg whites or 1 large egg, lightly beaten
1/3 cup fat-free milk
1 1/2 teaspoons Italian seasoning
1 teaspoon salt (optional)
1/4 teaspoon black pepper
Sandwiches:
1 cup (8 ounces) fat-free Italian vinaigrette dressing, divided
use
8 French or hero rolls, split horizontally
8 slices (about 6 ounces) reduced-fat Swiss, mozzarella or Monterey
Jack cheese, cut in half diagonally
2 medium tomatoes, sliced
1 medium green bell pepper, cut into strips
Heat oven to 350°F.
In large bowl, combine all loaf ingredients; mix lightly but
thoroughly. Shape into 9 x 5-inch loaf in 13 x 9-inch baking
pan or on rack of broiler pan.
Bake 1 hour or until thermometer
registers 170°F and center is no longer pink. Let turkey
loaf stand about 5 minutes before slicing. If sandwiches aren't
prepared immediately, cover and refrigerate meatloaf at this
point.
For sandwiches, drizzle
2 tablespoons dressing onto cut sides of each roll. Layer meatloaf
slices, cheese, tomatoes and bell pepper strips on roll. Cut
in half to serve.
Makes 8 servings.
Nutritional Information:
1/8 of recipe: Calories 430, Calories From Fat 80, Total Fat
9g, Saturated Fat 4g, Cholesterol 75mg, Sodium 1,080mg, Total
Carbohydrates 50g, Dietary Fiber 5g, Protein 38g, Total Sugars
7g.
Recipe provided courtesy of The Quaker Oats Company.
