Source: dLife

Ground turkey loaf with onions and celery topped with a portobello mushroom sauce.

Servings

1 red onion , minced
1 medium celery stalk , minced
1 lb Turkey, ground, 8% fat, raw
0.25 cup chopped parsley
0.25 cup Bread Crumbs, plain, grated, dry
0.25 cup fat free milk
1 egg whites , beaten lightly
1 medium garlic cloves , minced
2 tsp thyme, leaves, dried
0.25 tsp ground nutmeg
0.25 tsp black pepper
2 tsp Margarine, hard, unspecified oil, unsalted, stick
1 fresh portobello mushroom , cleaned and cut into small pieces
1 cup low fat unsalted chicken broth
0.12 tsp ground nutmeg
0.12 tsp black pepper
0.12 tsp salt
1 cooking spray

1 Preheat the oven to 350 degrees F.
2 To prepare the meatloaf, spray a skillet with the nonstick cooking spray and heat over medium heat. Place the onion and celery on the pan and sauté about 5 minutes, stir often.
3 Mix the turkey, parsley, bread crumbs, milk, egg white, garlic, thyme, nutmeg, and 1/4 teaspoon of pepper in a bowl. Add the celery and onions once they are done cooking.
4 Shape into a loaf and put in a loaf pan that is coated with nonstick cooking spray. Place in the oven and bake for 50 minutes, or until the internal temperature reaches 165 degrees F.
5 To make the sauce, put the margarine in a saucepan and melt. Stir in the mushrooms and sauté until they are tender.
6 Remove from the heat and add the chicken broth, 1/8 teaspoon of nutmeg, 1/8 teaspoon of pepper, and 1/8 teaspoon of salt. Place back over the heat and cook for approximately 5 minutes, or until thickened and perfumed.
7 Once the meatloaf has cooked, unmold, slice, and separate onto plates. Pour the sauce over the turkey loaf and serve.