Turkey Vegetable Meatloaf

*From the Company’s Coming Diabetic Cooking cookbook

TURKEY VEGETABLE MEATLOAF

1 medium carrot, cut into 1/2-inch pieces
1 medium red pepper, cut into chunks
2 green onions, cut into 1-inch pieces
1 celery rib, cut into 1-inch pieces
1 garlic clove (optional)
1/2 cup skim evaporated milk
3 egg whites (large)

1-1/2 cups fine dry whole wheat (or white) breadcrumbs
1 tsp seasoned salt
1/4 tsp pepper
1 tsp Worcestershire sauce
1-1/4 lbs lean ground turkey breast

14 oz can of stewed tomatoes, with juice

Chopped fresh parsley, for garnish
Red pepper slices, for garnish

Process first 7 ingredients in food processor or blender until finely chopped. Pour into large bowl.

Add next 5 ingredients. Mix very well. form into two 8x5-inch loaves. Place crosswise in greased 9x13-inch pan.

Process tomatoes with juice until amost puréed. Pour over meatloaves. Bake, uncovered in 325 F oven for 1-1/2 hours. Makes 2 loaves.

Garnish with parsley and red pepper slices. Serves 8.

Nutrition Information: 1 serving: 204 calories; 1.6 g total fat (0.4 g Sat., 44.2 mg cholesterol); 554 mg sodium; 23 g protein; 23 g carbohydrate; 1 g dietary fiber

Choices: 1 starch; 1 fruit & vegetable; 3 protein