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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is an adaptation of a recipe from JoAnna Lund's A Potful of Recipes . I could never make it work quite right in the crockpot, so made some changes and make it in the oven. You can make it in a regular loaf pan, small loaf pans OR in 6 muffin cups (you will need to adjust the time for smaller pans and muffin cups). I generally make a triple batch and freeze some as it freezes well - I bake first then freeze so it's easy to have dinner on the table quickly. Ingredients:
16 ounces lean ground turkey |
1/2 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1/2 cup mozzarella cheese, shredded |
1 tablespoon mozzarella cheese, shredded |
1/2 cup dried breadcrumbs |
1 tablespoon dried breadcrumbs |
1 1/2 teaspoons italian seasoning |
1 cup tomato sauce |
1 tablespoon splenda granular |
Directions:
1. Spray pans with olive oil flavored cooking spray.
2. In a large bowl, combine meat, onion, onion, green pepper, mozzarella cheese, bread crumbs, 1 tsp italian seasoning, and 1/3 cup tomato sauce and mix well.
3. Pat into baking pan.
4. In small bowl, mix remaining 2/3 cup tomato sauce, 1/2 tsp italian seasoning and Splenda.
5. Evenly spoon over top of meat mixture.
6. Bake at 350 degrees for 1 hour.
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