Quick, Easy, Dinner!

This is going to be a quick post as I have been swamped this week but thankfully coming home tonight to a pre-made dinner. I made Cooking Light's Spicy Turkey Meatloaf on Sunday and froze it to eat later in the week. Tonights the night!

The calorie content is pretty low so I may splurge and have one and half servings given my appetite today!

Here is the recipe...Have a good night!

Spicy Turkey Meat Loaf with Ketchup Topping
from Cooking Light, October 2009

1 tablespoon butter
2 cups chopped onion
1 (8-ounce) package presliced mushrooms
3 garlic cloves, chopped
3/4 cup panko (Japanese breadcrumbs)
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon low-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1 1/2 pounds ground turkey breast
1 large egg, lightly beaten
Cooking spray
1/2 cup ketchup
1 tablespoon brown sugar
1/8 teaspoon dry mustard
1/8 teaspoon ground nutmeg
Preheat oven to 350 degrees F.

Melt butter in a large nonstick skillet over medium heat. Add onion, mushrooms, and garlic to pan; cook 8 minutes, stirring occasionally. Remove from heat; cool 5 minutes.

Combine mushroom mixture, panko, and next 8 ingredients (through egg) in a large bowl; stir well to combine.

Shape turkey mixture into a 9 x 5–inch rectangle on a pan coated with cooking spray. Combine ketchup, brown sugar, mustard, and nutmeg in a small bowl, stirring with a whisk. Spread ketchup mixture evenly over top of meat loaf.

Bake at 350° for 40 minutes or until a thermometer registers 160°. Let stand for 10 minutes before serving.

Serves 8.