Nutrition per serving may change if servings are adjusted.
Mini Turkey Meat Loaves
Nonstick cooking spray
2 egg whites
1½ cups chopped fresh mushrooms
⅓ cup rolled oats
¼ cup finely chopped dried tomatoes (not oil-pack)
¼ cup finely chopped onion
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces extra-lean uncooked ground turkey breast or lean uncooked ground turkey
⅓ cup snipped fresh Italian (flat-leaf) parsley
¼ cup chopped walnuts, toasted (see Tip)
2 teaspoons walnut oil or olive oil
½ teaspoon finely shredded lemon peel
1 tablespoon lemon juice
⅛ teaspoon salt
Preheat oven to 375°F. Line a 15x10x1-inch baking pan with parchment paper or foil; if using foil, coat with cooking spray. Set pan aside. In a large bowl beat egg whites with a fork. Stir in mushrooms, rolled oats, dried tomatoes, onion, the ½ teaspoon salt and the pepper. Add ground turkey; mix well.
Divide meat mixture into four equal portions. Shape each portion into a 4-inch oval that is about 2½ inches wide in the center. Place in the prepared baking pan, leaving 2 inches between ovals.
Bake 20 minutes or until done (see Tip).
Meanwhile, for gremolata, in a small bowl combine parsley, walnuts, oil, lemon peel, lemon juice and the ⅛ teaspoon salt. To serve, transfer each meat loaf to a serving plate. Top evenly with parsley mixture.
Tips: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
The internal color of meat loaf is not a reliable doneness indicator. A turkey loaf cooked to 165°F is safe, regardless of color. To measure the doneness of a meat loaf, insert an instant-read thermometer into the center of loaf.