Ingredients

• 2 lbs lean ground turkey
• 2 tablespoons olive oil
• 7/8 cup skim milk (7 ounces)
• 2 egg whites
• 5 slices whole wheat bread (toasted and crumbed)
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 15 ounces peas (pureed)
• 1 teaspoon olive oil (for peas)
• 1 cup carrot (finely minced)
• 1 large onion (minced)
• 1 1/2 cups ketchup
• 1 tablespoon mustard powder
• 2 tablespoons packed brown sugar

Instructions

1. Preheat oven to 350.

2. Drain peas and rinse well with cold water. Put in food processor (or you can use a medium sized bowl and a fork to mash) with one tsp olive oil and blend until pureed. Also, mince carrots and onions and toast the bread. When making the bread crumbs, make sure the bread is completely cooled. I place it in a ziploc and rub it with my hands to crumble it.

3. Combine turkey, 2 tbsp olive oil, egg whites and milk (I use my stand mixer), mixing until it is well blended.

4. Add garlic powder, basil, thyme, and pepper blend well.

5. Slowly add the carrots and onion, making sure that they mix throughout the meat mixture.

6. Add the pureed peas, blend well.

7. Slowly add in the bread crumbs and make sure that they are blended throughout.

8. Spoon meat mixture into 8x8 glass pan.

9. Bake for 45 minutes.

10. Prepare the topping while it is baking: mix ketchup, mustard powder and brown sugar together in a bowl and set aside.

11. Once the meatloaf has cooked for 45 minutes, remove it from the oven and drain any fat that may have come off the meat (I had very, very little). Cover the top with the ketchup mixture and place back in the oven for another 10 minutes.