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- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 8 (1-inch thick) slices
-
- Nutritional Analysis
- Per Serving
- Calories
- 207 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 92 milligrams
- Sodium
- 489 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 2 grams
- Protein
- 32 grams
- Sugar
- 5 grams
- Level: Easy
- Total: 1 hr 30 min
- Active: 15 min
- Yield: 8 (1-inch thick) slices
-
- Nutritional Analysis
- Per Serving
- Calories
- 207 calorie
- Total Fat
- 3 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 92 milligrams
- Sodium
- 489 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 2 grams
- Protein
- 32 grams
- Sugar
- 5 grams
Ingredients
Directions
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22m
Easy
CLASS
- Preheat the oven to 350 degrees F.
- In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl, combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.
- Transfer the mixture to a 9-by-13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.
- Remove from the oven and let rest for 10 to 15 minutes before slicing.
