Makes:
4 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 large Portobello mushroom
- 1 small Italian eggplant
- 1/2 pound lean ground turkey breast, no skin added
- 1/2 pound ground sirloin
- 1 can (4 oz.) tomato paste
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1/2 tsp. salt
- 1/4 tsp. crushed black pepper
- 1 Tbsp. Worcestershire sauce
- 1 tsp. paprika
- 1/2 red onion, chopped fine
- 2 cloves garlic, crushed
- 1 medium egg
make it
Preheat oven to 350 degrees F. Using a food processor with the grinder attachment, grind the mushroom and eggplant together. In a large bowl, combine the mushroom mixture with the turkey, sirloin, tomato paste, oregano, basil, salt, pepper, Worcestershire sauce, paprika, red onion, garlic and egg until completely blended. Be careful not to over blend.
Spray a nonstick loaf pan once with canola oil cooking spray. Using clean hands, pat the turkey mixture into the pan.
Bake for 45 minutes or until internal temperature reaches 160 degrees F.
Notes
Nut Analysis
16 grams Total fat
18 grams Carbohydrates
316 calories
5 grams Sat Fat
5 Grams Fiber
Recipe from Juan-Carlos Cruz, Calorie Commando
