Details: 6 servings; per serving: 1 lean, 1 condiments, 1 healthy fat
Why it’s delicious
I love this recipe because it’s a kid-pleaser, but it tastes like something you’d eat at a fancy Venetian ristorante overlooking the Canale Grande. Not that I would know, but I can imagine! I like food that sweeps me away and helps the day’s stress melt off while I’m cooking — and eating! There is nothing to stress about in the ingredients, either — it’s a lean and green, no guilt meal! Try it with a side salad, garlic brussels sprouts, or green beans.
Let’s get cooking!
Ingredients
• 2 lb. ground turkey
• 2 eggs
• 1 t. basil dried
• 1 t. oregano dried
• 1 t. salt
• 1/2 t. garlic powder
• 1 t. Italian seasoning
• 8 oz. mozzarella cut into 1-inch strips
• 1/4 cup pesto
• 1 c. Sugar free spaghetti sauce
(simply Ragu, Rao’s, Hunt’s)
Instructions
1. Preheat oven to 350 degrees.
2. In a large bowl combine turkey, egg, basil, oregano, salt, and garlic powder.
3. Combine mixture with a spoon, and then by hand, until it is well incorporated.
4. Spread mixture on a large piece of parchment paper about 1inch thick.
5. Place strips of mozzarella along the edge of the meat mixture, leaving 1 inch on all sides uncovered by the mozzarella.
6. Spread pesto over mozzarella evenly.
7. Use parchment to roll the meat into a loaf. Transfer into a 13 x 9 inch baking dish. Very carefully, flip your meatloaf onto the baking dish, using the wax/parchment paper to help you release it from the pan.
8. Reshape the sides of the meatloaf and make sure all mozzarella is covered by the meat mixture.
9. Bake, uncovered, for 40-45 minutes in your preheated oven.
10. Uncover meatloaf and pour the spaghetti sauce on top. Continue baking, uncovered, for 10-15 more minutes.
Buon Appetito! Mwa!
**I didn’t create this recipe — as an Independent Optavia Coach, recipes on the Lean and Green plan are used with permission.**
Comment and tell me how you like it and what other flavors you’d like to see in the recipe box!
Recent Comments