So since my Yummy Turkey Meatloaf and Mexican Turkey Meatloaf were both such a hit, I just had to come up with another!  This is the best one yet! Although it takes an extra step to brown the sausage, onion and mushrooms together, it is TOTALLY worth the extra 5 minutes it takes.  So much more flavor.

Watch me demonstrate Italian Turkey Meatloaf – Episode 18 on Busy But Healthy TV

Italian Turkey Meatloaf

Makes 8 mini loaves (or 1 loaf or 12 muffins)

1 lb (454 gram) extra lean ground turkey
2 lean italian turkey sausages (I used Lilydale Tailgate Mild Italian Turkey Sausage)
1/2 cup onion, chopped
1/3 cup mushrooms, chopped
1/2 cup quick oats
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
3 egg whites (1/4 cup plus 2 Tbsp carton kind)
5 Dashes Franks Hot Sauce
1 Tbsp Worchestershire sauce

Topping:
1/2 cup jarred pasta sauce (low fat, lower sodium)

In a medium skillet preheated to medium heat, add sausage (removed from casing) and brown, breaking up the meat as you go.  Add in onions and mushrooms and cook until browned and onions are caramelized. In a large bowl, add remaining ingredients except pasta sauce (raw ground turkey, oats, herbs, egg whites, hot sauce, basil, oregano and garlic powder.) Add in the sausage/onion/mushroom mixture to turkey mixture.  Mix with hands until blended.  Place in a mini loaf pan sheet or 1 loaf pan or a muffin tin).  Spoon pasta sauce on top.  Bake at 375 degrees F uncovered for 25 minutes.  If making in a single loaf (bread type pan) it will take 45-50 minutes.  If you bake in muffin tins it will take 20 minutes.

Nutrition (per 1 mini loaf – makes 8)
Calories: 138  Fat: 5g  Carbs: 6g  Fibre: 1.4g  Sugars: 0.9g  Protein: 17.6g

Nutrition (per 1 muffin – makes 12)
Calories: 92  Fat: 3.3g  Carbs: 4g Fibre: 0.9g  Sugars: 0.6g  Protein: 11.7g

Nutrition (per 1 serving – from loaf pan, cut loaf into 4 thick servings)
Calories: 277  Fat: 10g  Carbs: 12g  Fibre: 3g  Sugars: 2g    Protein: 35g