1 pound extra lean (95%) ground turkey breast
1 (10-ounce) bag frozen corn, thawed or 1 (15 ¼-ounce) can no-salt added or low-sodium whole kernel corn
1 (15 ¼-ounce) can no-salt added or low-sodium sliced carrots, mashed, or 1 (12-ounce) package frozen cooked winter squash, thawed
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried parsley leaves or 1 teaspoon salt-free dried Italian spice blend
¾ cup quick-cooking oats or crushed multigrain cereal
2 tablespoons low-sodium ketchup
1 teaspoon dry mustard
1 tablespoon water
1 tablespoon balsamic vinegar or red wine vinegar
½ teaspoon honey
2 (16-ounce) bags frozen chopped spinach, thawed
2 teaspoons minced garlic from jar or 4 garlic cloves, minced
4 tablespoons no-fat cream cheese
¾ cup plain nonfat yogurt
Cooking Tips: If using frozen vegetables in the meatloaf, make sure they are thoroughly thawed and drained and rinsed of their water. If not, all the water makes the meatloaf soggy.
Tips: Using a muffin tin helps with portion control and speeds up the cooking time. Leftover meatloaf makes great sandwiches for lunch the next day.
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.