ITALIAN MEATLOAF (WITH CARROT)
Created by Jessica Seinfeld From the book Deceptively Delicious A perfect place to use a food processor to save time. Finely chopped raw carrot will work as well as puree.
Provided by Karen in MA
Categories Poultry
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.
- In a large bowl, soak the breadcrumbs in milk.
- Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil.
- Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer.
- Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.
- Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top.
- Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.
Nutrition Facts : Calories 239.9, Fat 11.9, SaturatedFat 3.3, Cholesterol 51.4, Sodium 1026.7, Carbohydrate 15.9, Fiber 1.5, Sugar 5.3, Protein 17.9
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