The flavors of a good Italian ragừ Bolognese--a rich meat sauce traditional to the Bologna region of Italy--were the inspiration for this meat loaf.
1 teaspoon olive oil
1/3 cup finely chopped onion
1/3 cup finely chopped carrot
1/3 cup finely chopped celery
3 medium garlic cloves, minced
1 lb. extra-lean ground turkey
1 lb. lean ground pork
2 cups fresh whole wheat bread crumbs*
1 egg white
2 1/2 teaspoons dried Italian seasoning, divided
1 teaspoon salt
1/2 teaspoon pepper
2 cups purchased spaghetti sauce
1 Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
2 Heat oil in small nonstick skillet over medium heat until hot. Cook onion, carrot and celery 5 minutes or until softened, stirring occasionally. Stir in garlic; cook and stir 30 seconds.
3 Gently combine onion mixture, turkey, pork, bread crumbs, egg white, 2 teaspoons of the Italian seasoning, salt and pepper in large bowl. Mound meat loaf mixture in loaf pan, smoothing top. Spoon spaghetti sauce over top; sprinkle with remaining 1/2 teaspoon Italian seasoning.
4 Bake 45 to 50 minutes or until no longer pink in center and internal temperature reaches 165ºF. Serve meat loaf with sauce.
8 servings
PER SERVING: 275 calories, 10.5 g total fat (3 g saturated fat), 27.5 g protein, 17 g carbohydrate, 75 mg cholesterol, 715 mg sodium, 2 g fiber
TIP *To make fresh bread crumbs, tear day-old whole-grain or white bread into pieces; place in food processor. Pulse 30 to 60 seconds or until coarse crumbs form. One bread slice yields about 3/4 cup crumbs.