Turkey Meatloaf with Lemon-Rosemary Glazedownloademail this post

Turkey Meatloaf with Lemon-Rosemary Glaze

Active Time: 20 minutes
Total Time: 1 hour 20 minutes • Serves: 8

Turkey Meatloaf

Schnucks nonstick cooking spray
1 small lemon
1 Schnucks large egg
2 pounds 93% lean ground turkey
1 container (5.3 ounces) Chobani® 0% plain Greek yogurt
1 package (3 to 4 ounces) fresh shiitake mushrooms, stems removed, caps thinly sliced (about 1 cup)
1 small red onion, chopped (about 1/2 cup)
1/2 red bell pepper, chopped (about 1/2 cup)
1/2 cup Schnucks old fashioned oats
1 tablespoon chopped fresh rosemary leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Lemon-Rosemary Glaze

1 small lemon
3 tablespoons packed Schnucks light brown sugar
1 tablespoon chopped fresh rosemary leaves
1 tablespoon Schnucks Dijon mustard

1. Prepare Turkey Meatloaf: Preheat oven to 350°F. Lightly spray 5 x 9-inch metal loaf pan with cooking spray. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, lightly beat egg. Add remaining meatloaf ingredients, lemon juice and peel; mix gently until well combined. Evenly spread turkey mixture in prepared pan. Bake 30 minutes.

2. Meanwhile, prepare Lemon-Rosemary Glaze: From lemon, grate 1 teaspoon peel and squeeze 2 teaspoons juice. In small bowl, stir together brown sugar, rosemary, mustard, and lemon peel and juice until sugar is dissolved. Spoon glaze over top of meatloaf. Bake meatloaf 30 minutes longer or until internal temperature reaches 165°F. Let stand 5 minutes before removing from pan and slicing to serve.

Each serving: about 204 calories, 8 g total fat (2 g saturated), 91 mg cholesterol, 343 mg sodium, 12 g carbohydrate, 1 g fiber, 7 g sugars, 21 g protein