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Potato Crusted Turkey and Vegetable Loaf
Source: dLife

A tasty layered loaf of ground turkey, vegetables, then topped with grated potatoes.

Rating:
Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 253.3
Total Carbs 33.4 g
Dietary Fiber 4.5 g
Sugars 7.3 g
Total Fat 2.2 g
Saturated Fat 0.2 g
Unsaturated Fat 0.4 g
Potassium 260.9 mg
Protein 27.8 g
Sodium 355.7 mg
Dietary Exchanges
, 2 Vegetables , 1 1/2 Starch , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 each  cooking spray
1 each  medium onions
3 each  medium carrots
2 each  Celery, fresh, stalk, medium, FDA
0 1/4 cup  fresh sage
12 oz  ground turkey, 99% fat free, raw
0 1/4 cup  liquid egg substitute
0 1/4 cup  unsalted tomato paste
0 1/4 tsp  salt
0 1/4 tsp  black pepper
1 piece  Bread, white, soft, slice
2 each  medium russet potato
1 pinch  black pepper
1 each  egg whites
Directions
  1. Preheat oven to 425 degrees F.
  2. Using a nonstick rimmed baking sheet, lightly spray with olive oil spray.
  3. Place onions, carrots, and celery in a single layer, bake for 10 minutes.
  4. Remove from oven and lower temperature to 350 degrees F.
  5. Push vegetables to one side.
  6. In a large bowl, mix 3/4 of the chopped sage (save the rest), the ground turkey, egg substitute, tomato paste, salt, and 1/4 teaspoon pepper.
  7. Place bread under water just long enough to thoroughly wet and squeeze out excess water.
  8. Add to turkey mixture and mix well so that no white shows.
  9. Place turkey mixture into the center on the pan with the vegetables and form it into a rectangle about 8 x 4 x 1 inches.
  10. Spoon vegetables on top of the turkey and press to make compact.
  11. In a large bowl, mix the potatoes, the remaining sage, egg white, and add pepper to taste, toss well to combine.
  12. Place evenly over top and sides of turkey loaf, don't pack firmly, but gently press so it adheres. Some potatoes will fall to the side.
  13. Bake until internal temperature is 175 degrees F. on an instant read thermometer, about 45 minutes. Check potatoes closest to meat, if they are not tender bake another 5-10 minutes.
  14. Potatoes should be a nice golden brown, if they are not by the time they are fully cooked place 5-6 inches from heat under broiler and broil 2-3 minutes to make golden.
  15. Remove from oven and let sit at room temperature for 10 minutes for easier slicing.

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