What you need
- Expeller-pressed canola oil spray
- One 8-ounce package crimini (baby bella) mushrooms (about 2 1/2 cups)
- 1 small yellow onion, cut into eighths
- 4 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 cup dry rolled oats
- 2 large eggs
- 1 pound lean ground turkey, beef or bison
- 1 3/4 cups pasta sauce, divided
- 3 tablespoons red wine vinegar
- 1 tablespoon Italian herb seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
What you do
- Preheat oven to 375 F. Coat a 9-by-13-inch baking pan or 6 mini-loaf pans with spray.
- Pulse mushrooms in a food processor until finely chopped and add them to a large bowl. Repeat with onion and garlic.
- Place a large frying pan over medium heat and add oil. When oil is shimmering, add vegetables and saute for 7 minutes, or until water releases and evaporates completely, lowering the heat as necessary. Set aside.
- Process the oats until they are of a fine consistency. Whisk the eggs in the bowl used for the vegetables. Add processed oats, turkey, 3/4 cup of pasta sauce, cooked vegetables, vinegar, Italian seasoning, salt and pepper and stir together with a fork until blended. Scoop the mixture into 6 mounds on the pan or into each mini-loaf pan, about 3/4 cup each. Shape each mound into a 4-by-2-inch loaf. Spread remaining 1 cup of pasta sauce on top of the loaves, distributing evenly.
- Bake on middle rack for 25 minutes, turning pan midway through cooking, until loaves are firm or a thermometer inserted in the middle reads at least 165 F. Allow loaves to rest for 5 minutes before serving.
(Recipe from Michelle Dudash’s “Clean Eating For Busy Families,” Fair Winds Press, 2012.)