Sunday, October 14, 2012

Pumpkin Turkey Meatloaf

Pumpkin turkey meatloaf?! Sounds odd right?  Delicious is more like it.

The pumpkin puree happens to provide a hint of sweet flavor while adding moisture.  In essence the pumpkin adds flavor without adding fat. What is not to love about that!

Funny thing happened while making this recipe.  Actually I never intended on making a meatloaf.  My original plan for this recipe was pumpkin meatballs, however things did not go according to plan.  Once I mixed the ingredients I realized the mixture was too moist to form meatballs.  It just so happens that the mixture consistency was perfect for meatloaf.

This meatloaf provides numerous nutritional benefits when compared to a traditional meatloaf.  The featured ingredient, pumpkin, adds substantial vitamin A and fiber.  The ground turkey substitution for ground beef decreases the calories in half.  Lastly I replaced 1/2 of the breadcrumbs with uncooked oats as recommended in a previous post, Wholesome Ways to Increase Whole Grains, to provide additional fiber.

I hope you like pumpkin - so many more delicious pumpkin recipes to come!


1 lb ground turkey
2 egg whites
1/8 cup low fat milk
¼ cup breadcrumbs
¼ cup oats (uncooked)
¼ cup chopped onions
1 tablespoon parsley
½ teaspoon oregano
½ teaspoon salt
½ teaspoon ground pepper
½ cup pumpkin puree
Non-stick cooking spray

1.  Pre-heat oven to 375 degrees Fahrenheit
2.  Spray a medium-large loaf pan with non-stick cooking spray
3.  Mix egg and pumpkin together; add remaining ingredients; mix well (will need to use hands)
4.  Transfer mixture to loaf pan
5.  Cook for about 1 hours
6.  Let cool for about 5-10 minutes before slicing

Serving size: 2 slices (1 slice = 1/12 loaf) • Servings: 6 • Calories: 155.8 kcal • Protein: 17.6 g  •  Sodium: 352.0 g • Carbs: 8.4 g • Fat: 6.0 g • Fiber: 1.4 g • Sugar: 1.4 g

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