This meatloaf is a turkey…

For nearly 60 years WW (formerly known as Weight Watchers) has been helping folks lose weight and to eat healthier. I speak from experience as it worked for me. And what helped were the delicious recipes the company provides on their website, app and in the cookbooks they sell. This recipe is from Cook Up Comfort (2018) created by Chef Eric Greenspan, a well-known Los Angeles restaurateur and WW brand ambassador. It is a wonderful take on the traditional meatloaf – jam-packed with veggies and quinoa. Do read the turkey package carefully to make sure you are purchasing the “breast” meat and not just lean turkey. And if you prepare it the night before – like I did – you’ll need to allow the meatloaf to cook at least 20 minutes longer.

This WW cookbook is available online or can be purchased in WW studios around the country.

Turkey and Quinoa Meat Loaf

½ cup quinoa, rinsed well

1 large zucchini, shredded

2 large egg whites

1 small onion, finely chopped

1 tablespoon fresh parsley

1 teaspoon Italian seasoning blend

½ cup chili sauce or ketchup

½ teaspoon salt

½ teaspoon black pepper

1 pound ground skinless turkey breast

Cook quinoa according to package directions. Fluff with fork, let cool slightly. Meanwhile, preheat oven to 375 degrees. Line bottom of 9 x 13-inch baking pan with parchment paper.

Squeeze zucchini dry; combine in large bowl with egg whites, onion, parsley, Italian seasoning, ¼ cup chili sauce and the salt and pepper. Add turkey and quinoa and mix well. Transfer mixture to baking pan; shape into 5 X 11-inch loaf. Brush remaining ¼ cup chili sauce over loaf. Bake until instant-read thermometer inserted into center of meat loaf registers 165 degrees, 50 – 55 minutes (or longer). Let stand 5 minutes. Cut into 6 slices to serve.

Note: I always tuck in a hard-cooked egg or two into meatloaf – something my mother did as well!

here are the WW points by plan:

4 SmartPoints per slice on Green

3 SmartPoints per slice on Blue

1 SmartPoints per slice on Purple