December 6th, 2015
Recipe by LeeAnne Wright
Preheat oven to 400ºF.
Heat olive oil in skillet over medium-high heat. Sauté onions, zucchini, red pepper, mushrooms and garlic until tender, about 8 minutes.
Meanwhile, combine turkey, oats, eggs, cheese, oregano, ground fennel, salt and pepper in a large bowl until just incorporated. Spread turkey out on a parchment-covered sheet pan, forming it into a 9-inch square.
Scatter cooked vegetables and sun-dried tomatoes over three-quarters of turkey, leaving a 2-inch edge uncovered, and press into meat. Working from the edge closest to you, lift the parchment and begin rolling the meat away from you, like a jelly roll. Place seam side down on a parchment-lined 9 x 5–inch loaf pan. Spoon red pepper dip over loaf evenly.
Bake for 50 minutes or until internal temperature reaches 180ºF and juices run clear. Let sit for 10 minutes prior to serving.
310 calories, 14 g fat, 124 mg calcium, 633 mg sodium, 18 g carbohydrates, 3 g fibre, 26 g protein. Excellent source of vitamins B6, B12 and C, riboflavin, niacin, pantothenic acid, phosphorus, potassium, selenium and zinc; good source of vitamin D and iron; source of fibre and calcium.