Iberian Meat Loaf - 13.4g Carbs, 2.1g Fiber
From David Bonom
Cooking Light, March 2006
Olives and paprika are common throughout the Iberian Peninsula,
which is dominated by Spain. Use Spanish smoked paprika for more
authentic flavor.
1 1/2 lb ground turkey breast
1 (8-oz) can tomato sauce, divided
1 cup chopped onion
1/2 cup dry breadcrumbs
1/2 cup chopped fresh parsley
1/3 cup sliced pitted manzanilla (or green) olives
1 1/2 tsp paprika
1 1/2 tsp chopped fresh oregano
1/2 tsp ground coriander
1/4 tsp black pepper
2 large egg whites
1 garlic clove, minced
Cooking spray
Preheat oven to 350 degrees.
Combine turkey, 1/2 cup tomato sauce, and remaining ingredients
except cooking spray in a large bowl.
Shape mixture into a 9 x 5-inch loaf on a broiler pan coated with
cooking spray. Spread remaining 1/2 cup tomato sauce evenly over
top of meat loaf. Bake at 350 degrees for 1 hour or until a thermometer
registers 165 degrees. Let stand 10 minutes. Cut loaf into 12 slices.
Yield: 6 servings (serving size: 2 slices)
Nutrition per Serving:
203 Calories (22% from fat), Fat 4.9g (sat 1.3g, mono 0.9g,
poly 1.2g), 25.9g Protein, 56mg Cholesterol, 49mg Calcium,
888mg Sodium, 13.4g Carbs, 2.1g Fiber, 2.4mg Iron