| | Directions | | Preheat oven to 350°. In large bowl, combine oats and chicken broth. Let stand until most liquid is absorbed, 20-25 minutes. Add remaining ingredients and mix until well blended. Place turkey mixture in nonstick 9x5 inch loaf pan, pressing down gently to fit. Bake until no longer pink inside and thermometer inserted in center reads 160°, 50-55 minutes. Let stand 15 minutes before slicing. |
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| Ingredients | | - |  | 1 cup rolled oats |
| - | | 1/2 cup fat-free, no-salt-added chicken broth |
| - | | 1 1/4 pounds lean ground turkey |
| - | | 1/2 onion, diced or chopped |
| - | | 1/2 carrot, coarsely grated (large) |
| - | | 2 cups button mushrooms, diced |
| - | | 1/4 cup Tomato Paste |
| - | | 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme |
| - | | 1 tablespoon fresh sage, chopped or 1 teaspoon ground dried sage |
| - | | 2 egg whites, lightly beaten |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon freshly ground pepper |
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