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2 tsp extra virgin olive oil
1 1/2 cups chopped onion (optional)
1/2 tsp dried thyme
1/2 tsp tsp cayenne pepper
1/2 tsp paprika
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 lb mushrooms trimmed and chopped
4 large cloves garlic, minced
1 can (15 oz) great Northern beans, rinsed and drained
1 1/4 lb extra lean ground turkey
2 large eggs
1/2 cup chopped parsley
4 tsp Worcestershire sauce
2 tsp Dijon mustard + extra for serving
Heat oven to 375 F. Lightly coat metal or glass loaf pan with cooking spray.
Heat oil in large skillet over medium high heat. Add onion, thyme, cayenne, paprika, salt and black pepper. Reduce heat to medium- low and cook, stirring occasionally, 5 minutes.
Add mushrooms and garlic. Cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add rinsed and drained beans and stir to combine. Transfer mixture to bowl and let cool, about 5 minutes.
Combine cooled bean mixture, turkey, eggs, parsley and 2 tsp of the Worcestershire sauce in large bowl (The other half of Worcestershire sauce will be used for topping later.) Mix well with wet hands to combine. Form into loaf and place in prepared pan. Stir mustard and remaining 2 tsp Worcestershire sauce in small bowl and set aside.
Bake meatloaf 50 minutes on middle rack. Remove from oven and brush with reserved sauce. Return to oven and continue baking 10 to 15 minutes longer, or until thermometer inserted into meatloaf measures 170 F. Let stand 5 minutes before serving. Serve with additional mustard.
Servings: 6
Per serving: 205 cal, 5 g fat, 1 g saturated fat, 30 g protein, 15 g carb, 4 g fiber, 549 mg sodium
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