Turkey Meatloaves with Walnut-Parsley Gremolata

Servings 4


  • Nonstick cooking spray
  • 2 egg whites
  • 1 1/2 cups chopped fresh mushrooms
  • 1/3 cup rolled oats
  • 1/4 cup finely chopped dried tomatoes not oil-packed
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon salt plus 1/8 teaspoon
  • 1/4 teaspoon McCormick┬« Black Pepper Ground
  • 8 ounces extra-lean ground turkey breast or lean ground turkey
  • 1/3 cup snipped fresh Italian flat-leaf parsley
  • 1/4 cup chopped walnuts toasted
  • 2 teaspoons walnut oil or olive oil
  • 1/2 teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice


  1. Preheat oven to 375┬░F. Line a 15x10x1-inch baking pan with parchment paper or foil; if using foil, coat with cooking spray. Set pan aside. In a large bowl beat egg whites with a fork. Stir in mushrooms, oats, dried tomatoes, onion, 1/2 teaspoon salt and pepper. Add ground turkey; mix well.
  2. Divide meat mixture into four equal portions. Shape each portion into a 4-inch oval about 2 1/2 inches wide in the center. Place in the prepared baking pan, leaving 2 inches between ovals. Bake 20 minutes or until done.
  3. Meanwhile, for gremolata, in a small bowl combine parsley, walnuts, oil, lemon peel, lemon juice and the remaining 1/8 teaspoon salt. To serve, transfer each meatloaf to a serving plate. Top evenly with parsley mixture.