Tuesday, March 8, 2011
Turkey Meatloaf with Spinach and Feta
1 pound 97% Fat Free white ground turkey
2 cups baby spinach
1 8oz package Feta cheese
3 egg whites
1/2 box chicken flavored stuffing mix, dry
1/2 red onion, diced
1/2 cup water
4 garlic cloves minced (or 1 1/2 tsp garlic powder)
1 tsp oregano
1 tbsp basil
In a large bowl, combine all ingredients. Mix well with hands. Form into a loaf. Place in pressure cooker on trivet. Add 1 cup of water to the bottom of the pressure cooker. Apply lid. Bring pressure to the second red ring. Stabilize and let cook for 25 minutes. Remove from heat and let pressure release using the natural release method. I like to serve it with prepared Quinoa (I cook it in the rice cooker just like I would rice,) and 1/4 cup spaghetti sauce (I like Classico) poured over the Quinoa/meatloaf. Don't use too much sauce. It will drown out the flavor of the meatloaf, which is VERY tasty, and it is packed with sodium.
Nutritional info for the meatloaf, not including Quinoa or sauce, is as follows (according to MFP:) (6 servings)
230 calories 7 grams of fat 25 grams of protein 538 milligrams of sodium
Don't miss the stuffed tomatoes tomorrow! I will be using baby spinach and Feta again.