Recipe: Vegetable Stuffed Turkey Meatloaf

VEGETABLE STUFFED TURKEY MEATLOAF
"What helps set this turkey dish apart are the colorful vegetables. They add texture and nutrition. Best of all, you can use almost any fresh vegetables that are available from your early fall garden, the farmers market or your grocer. Of course, as with any good recipe, you can experiment with what you have on hand to create a great seasonal dish. Brushing on a bit of tart berry jelly adds even more appeal and taste."



1 large carrot, shredded
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 cup chopped broccoli
1 large egg, beaten well
1/2 cup fine whole-wheat bread crumbs (any whole-grain bread crumbs can be substituted)
1/2 cup chopped onion
1/4 cup plain soy milk (low-fat regular milk can be substituted)
1 tsp. Italian seasoning, crushed fine
1/2 tsp. garlic powder
3 Tbsp. grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 1/2 lbs. ground turkey*
FOR SERVING:
3 Tbsp. tart berry jelly (currant works well)
1 Tbsp. water
Fresh parsley leaves, to garnish

Preheat oven to 350 degrees F.

In medium saucepan over medium-high heat steam carrot, peppers and broccoli with small amount of water until tender crisp, about 4-5 minutes. Drain and set aside.

In large bowl mix egg, bread crumbs, onion, milk, Italian seasoning, garlic powder, cheese, salt and pepper. Whisk to combine well. Add turkey and mix well.

Lay sheet of wax paper on clean counter. Place turkey mix on paper and pat into 7x11-inch rectangle. Arrange vegetables over turkey 1 inch from edge.

Starting with short width, use wax paper to gently lift turkey mixture edge. Proceed to tightly roll turkey mixture into a loaf, peeling away the paper as you roll. Gently place loaf in greased baking dish.

Bake for about 1 1/4 hours until internal temperature is 170 degrees F.

TO SERVE:
In small saucepan over medium heat combine jelly with 1 tablespoon water and warm until melted, mashing currants or berries.

Carefully transfer loaf to serving platter. Brush top of loaf with melted jelly and garnish with parsley, laying leaves flat in 6 diagonal rows. Slice and serve.

*Turkey with dark meat will yield a more succulent dish, but for those who desire the minimum amount of fat, breast meat works well, too.

Makes 8 servings

Per serving: 249 calories, 12 g total fat (3 g saturated fat), 12 g carbohydrate, 24 g protein, 3 g dietary fiber, 183 mg sodium.

SERVING SUGGESTION:
Although the turkey loaf alone is a hearty offering, you can make a complete meal by adding a tomato basil salad. It's easy. Simply cut a few fresh tomato wedges, chop up some fresh basil leaves, add finely sliced garlic, and drizzle on a little olive oil with fresh squeezed lemon juice or wine vinegar and toss. You might also add a side of lightly steamed green beans.

Source: the American Institute for Cancer Research, photograph by Heather Victoria Photography