Herbed Turkey Loaf Sandwiches
(serves 10)
| 1 | cup (180 g) minced onion |
| 1/2 | cup (70 g) grated carrot |
| 1/2 | cup (95 g) packed grated zucchini, squeezed to remove excess liquid |
| 1/2 | cup (120 g) minced red bell pepper |
| 3 | large garlic cloves, minced |
| 2 1/4 | pounds (1.08 kg) lean ground turkey breast |
| 5 | tablespoons (75 ml) egg substitute |
| 1 1/2 | teaspoons (7.5 ml) crushed dried sage |
| 1 1/2 | teaspoons (7.5 ml) crushed dried thyme |
| 1 1/2 | teaspoons (7.5 ml) crushed dried marjoram |
| 1 | tablespoon (15 ml) Dijon mustard |
| 1 | tablespoon (15 ml) tomato paste |
| 1 | teaspoon (5 ml) Worcestershire sauce |
| freshly ground pepper to taste |
| 5 | 6-inch (15 cm) pita breads, cut into quarters |
| 3 | large plum tomatoes, about 1 pound (480 g) total, thinly sliced crisped leaves of 1 large head of Boston lettuce |
| 1 | jar thinly sliced dill pickles |
| jars of mustard you like, including Dijon, country-style and mild |
- Preheat the oven to 350°F (180°C).
- Spray a nonstick skillet with cooking spray. Add onion, carrot, zucchini, bell pepper, and garlic. Cook over medium heat, covered, until vegetables wilt, about 5 minutes, stirring twice during the cooking time.
- In a large bowl, combine the turkey, cooked vegetables, egg substitute, herbs, mustard, tomato paste, Worcestershire sauce, and rolled oats. Stir to combine. Add pepper to taste. Form mixture into a loaf and place in an oven-proof baking dish.
- Spray the top of the loaf with cooking spay and place bay leaves on top of the loaf, gently pressing down. Bake for 1 hour or until done. Allow to cool, then refrigerate.
- Slice into very thin slices, discarding the bay leaves, and place on a platter surrounded by tomatoes, lettuce, and pickles. Serve with quartered pita rounds and mustard.
| Per serving (2 quarters): | 264 calories (9% calories from fat), 31 g protein, 3 g total fat (0.5 g saturated), 29 g carbohydrate, 3 g dietary fiber, 69 mg cholesterol, 276 mg sodium |
| Exchanges: | 3 very lean meat, 2 carbohydrate (2 bread/starch) |
tip: Since we use very small amounts of tomato paste in our recipes, it's wasteful to purchase a can of tomato paste--instead, we buy a 4.5-ounce (127 g) tube of imported tomato paste. It's available in virtually any large supermarket and will keep for 6 months in the refrigerator, ready to squeeze out in small amounts.
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