Tosca Reno's Turkey meatloaf

I love meatloaf but have since made the choice to no longer eat beef or pork due to myself not being able to digest them properly. I do love beef but what's the point when i have a hard time with it. So i decided to make "Turkey loaf to live by" from Tosca's "Eat clean diet cookbook". I did alter it with ground chicken and i didn't use  the 2.5 lbs it called for...i also made lot's of other little alterations, i didn't add the spinach/argula in the middle while yummy i didn't have any.


I really didn't follow this to the letter and while mine was delicious it didn't look like the picture in the cookbook. Lol...but here is a picture anyways!

2 tbsp olive oil
2 purple or vidalia onions
1/2 cup finely chopped celery
Sea salt and fresh ground pepper
6 cups of baby spinach leaves, washed
6 cups of baby argula leaves
1 tsp water
1 cup basil leaves (if using fresh)
1/4 cup minced cilantro (if using fresh)
4 egg whites and one yolk
1 tbsp of tomato paste
3/4 cup low sodium chicken or vegetable broth
2.5 pounds of ground turkey (or chicken)
3/4 cup oat bran
1/4 cup of flax seeds
Cooking spray


Nutritional value:
Calories: 222 Protein 33g Carbs: 11g Fiber: 3g Sugars: 2g Fat: 5g Sodium 139mg


1. Preheat oven to 375 F (make sure there is a rack in the center of oven). Heat olive oil in pan and cook onions and celery until translucent but not brown. Season with salt and pepper and add to a bowl to cool
2. Add baby spinach and argula leaves to the pan with 1 tsp of water, cook until greens wilt. Remove from heat and cool. Add basil and cilantro to greens and mix well.
3. In large bowl add egg whites and yolk, tomato paste and stock. Mix well. Add ground turkey/chicken, oat bran and flax seeds along with cooked onions and celery. Mix well.
4. In a loaf pan coated with cooking spray place half the turkey/chicken mixture. Spread evenly. Using clean hands transfer wilted greens and herbs to loaf pan. Then place remaining turkey/chicken mixture on top and spread evenly.
5. Bake the loaf for 1.5 hrs or until meat thermometer registers 160 F. Remove from oven and let the loaf cool for 15 min. Cut into 1 inch thick slices.