Turkey Meatloaf with Mozzarella Stuffed with Power Greens

2 pounds ground turkey

2 eggs or 1/2 cup egg substitute

1 cup oatmeal that has been ground in a food processor, Magic Bullet, or Ninja food processor until the texture of fine breadcrumbs.

1 cup organic tomato sauce. I used Muir Glenn brand.

About 1/2 cup of Heinz low sugar ketchup, just enough to cover the top of the meatloaf. You can wing it. Put as much as you want on it, or leave the ketchup off and put salsa. One that I like a lot is the peach Chipotle salsa. You can also go the route of marinara sauce as well. Customize this anyway you like. This is a springboard for your imagination from me.

1/2 cup shredded mozzarella

About 2 cups of Market Side brand from Walmart- Kale Spinach and Arugula mixture in the produce section at Walmart.

Up to 1 teaspoon of minced garlic.

Whichever Mrs. Dash salt-free seasoning you like to taste. A good one in here is the Mrs. Dash Herb & Garlic.

 It takes double the time to put a recipe up because I do the nutrition analysis

Try and instead of using bread crumbs in a recipe, take some old fashioned oatmeal and grind it in your magic bullet, food processor or blender. Use that and place the breadcrumbs that adds a lot of fiber is good for you and works great in recipes. I love the brand Bob’s Red Mill. It tastes completely different then the Quaker old fashioned oats. It has a better texture and almost toasted flavor to it

This makes eight servings in each serving has 305 calories.

If you have a smaller family like for instance, I am a family of one, you can make the meatloaf ahead, slice it, wait till it cools of course and then wrap it in individual freezer bags so you have a really healthy good meal instantly in your freezer and you can take it out and then just microwave it. You can also make really good sandwiches out of this with whole wheat bread or whole wheat buns

Photograph and recipe by

Paulette Le Pore Motzko, Copyright 2017.

July 15th, 2017

Updated-Sunday July 16, 2017 at

8:37 p.m.

Updated on July 20th 2017 at 9:11 a.m.

Updated on July 27th, 2017 at 

4:35 p.m.