Okay... so this is one of my favorite recipes!!! I make a whole batch once a week and freeze for meal I need quickly or to take to work with me because #tupperwarelife!! The ground turkey stay moist because of the pumpkin and egg whites... and the chili gives it enough of a kick, but not to be out done by the delightful hint of pumpkin you get! I usually pair this with a veggie and mashed sweet potato! I top it with peanut butter (I PROMISE ITS SO GOOD) for a perfect meal full of protein, healthy fats, carbs, and veggies!
Chili Pumpkin Turkey Meatloaf Ingredients: 1 Package (16oz) Extra Lean Ground Turkey (Honeysuckle or Jennie-O) 50g Liquid Egg Whites (3TBSP) 1/2C Canned 100% Pumpkin 1/2 tsp Chili Powder 1 tsp Pumpkin Spice 1/4c (20g) Old Fashioned Rolled Oats | Directions: Preheat oven to 350 degres In a large bowl, mix all ingredients until evenly incorporated Spray a loaf pan with non stick spray and spread mixture into the pan Sprinkle with additional cinnamon and chili powder if desired Bake UNCOVERED for 30 minutes THEN COVER with foil and bake for an additional 7 minutes Take out and cut into 5 even pieces SERVE and enjoy! MACROS per slice: 135 Calories- 2F, 4C, 24P |