Ingredients

Preparation 20 minutes, cook time 7 minutes, bake 1 hour, stand 10 minutes

1 medium onion, chopped
1 teaspoon minced garlic
2 teaspoons canola or vegetable oil
1 cup shredded carrots
1 cup roasted garlic-and-herb pasta sauce
2 pounds lean ground turkey
10-ounce package frozen chopped spinach, thawed and drained
1/2 cup uncooked regular oats
2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1 teaspoon pepper
1 large egg, lightly beaten
Vegetable cooking spray
Additional roasted garlic-and-herb pasta sauce, optional

Saute onion and garlic in hot oil in a large nonstick skillet over medium-high heat, 3 minutes. Add carrots, and saute 3 to 4 minutes, or until onion is tender; cool slightly.
Combine onion mixture, 1/2 cup pasta sauce, turkey, spinach, oats, seasonings and egg in a large bowl until blended. Shape into a 10-by-5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.
Bake at 350 F for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes, or until a thermometer inserted into thickest portion registers 155 F. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired. Makes 8 servings.
Nutrition information per serving: 203 cal., 5.6 g total fat (1.5 g saturated), 26 g pro., 12 g carbo., 3.3. g fiber, 82 mg chol., 884 mg sodium.

Directions

Variation:

For Herb-and-Veggie Meatloaf, instead of turkey use 1 1/2 pounds extra-lean ground beef and 8 ounces 50-percent-less-fat fresh pork sausage.

Nutrition information per meatloaf serving: 240 cal., 12.2 g total fat (4.1 g saturated), 21 g pro., 12 g carbo., 3.3 g fiber, 65 mg chol, 670 mg sodium.