Caribbean Jerk Turkey Meat Loaf
From The American Institute for Cancer Research

Caribbean Jerk Turkey Meat Loaf transforms a traditional, but sometimes boring mealtime standby into a nutritious and more healthful treat that will perk up your taste buds with Island flavor. Use any leftovers to make scrumptious sandwiches for lunch the next day.

1/2 cup boiling water
1/3 cup couscous
1/2 cup red bell pepper, diced
1 tsp. dried thyme
1 tsp. curry powder
1/2 tsp. cumin
1/2 tsp. allspice
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. paprika
1/4 tsp. cayenne pepper
1 Tbsp. canola oil
1 lb. ground turkey breast
1 egg white

In a small bowl, combine the water and couscous. Cover the bowl and allow the mixture to stand 15 to 20 minutes, or until couscous has absorbed all of the water.

In a small non-stick skillet, over medium-high heat, saute red bell pepper, thyme, curry powder, cumin, allspice, ginger, salt, black pepper, paprika and cayenne pepper in oil, 1 to 2 minutes. Let cool.

Spray a 9-inch pie plate or a 8x4x2-inch loaf pan with vegetable cooking spray. In a medium bowl, combine turkey, egg white, bell pepper mixture and couscous. Shape the mixture into a round or rectangular loaf and place it in the plate or pan.

Bake at 350 degrees F. for 35 to 45 minutes, or until the meat thermometer reads between 160 and 165 degrees F. when inserted into the center of the meat and the juices run clear.

Each of the 4 servings contains 237 calories and 5 grams of fat.