Italian Meatloaf

Italian Meatloaf

When you’re ready for a hearty meal, nothing hits the spot like meatloaf. Specifically, Italian Meatloaf has been a go-to dish of mine since my college years and after I started P90X, I’ve found it fits in pretty well. Obviously, don’t eat this before a workout, but after at least an hour has passed, have at it :). I actually prefer to whip this up on my P90X off-day, but it all depends on your schedule. Here’s how I make mine:

* 1.75 lbs of turkey breast, ground
* 2.5 tbs. chicken broth (make sure it’s fat free and doesn’t have a lot of salt)

* 1/4 cup diced onions (green onions work well too)
* 2 tbs. minced garlic
* 1/3 cup breadcrumbs (sourdough’s my preference)
* 1/3 cup marinara sauce (again, low in fat and salt)
* 2 tbs. chopped basil (keep a couple unchopped)
* 2.5 tbs. chopped parsley

To get started, preheat your oven to at least 325 degrees. Toss the onions into the chicken broth until they start to color then mix in the garlic for a few more minutes. Once done, put them to the side and let them sit at room temperature. In a separate mixing bowl, toss in the onion with the turkey, marinara, parsley, chopped basil and breadcrumbs. Next, mix everything and shape them into the form of a loaf (or whatever comes to mind!). Place it on a regular pan and bake it for a good 40 minutes. Test the middle to make sure it’s cooked; if so, let it cool at room temperature for at least 15 minutes, dress it with a basil and voila…quick, delicious and leftovers for days, enjoy!

One Response to “Italian Meatloaf”

  1. Faith says:

    I tried this recipe the other day, delish! Thanks :-)

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