Food for Thought
Turkey Barley Loaf
1 large egg white (or 3 tablespoons of egg substitute)
1 tablespoon fat-free milk
1 pound 90% or higher lean ground turkey
1 cup cooked barley, cooked without salt
1/2 cup shredded carrot
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
2 medium garlic cloves, minced
1/2 teaspoon dry mustard
1/4 teaspoon pepper
- Preheat the oven to 350°F. Lightly spray a 9 x 5 x 3-inch loaf pan with cooking spray.
- Cook barley as directed if using dried. Chop and shred vegetables while barley cooks.
- In a large bowl, lightly beat the egg white and milk. Add the remaining turkey loaf ingredients. Gently combine using your hands or a spoon. Place in the pan.
- Bake for 1 hour to 1 hour 10 minutes, or until the turkey registers 165°F on an instant-read thermometer. Remove the pan from the oven. Let stand, covered, for 10 minutes. Cut into 4 slices.
For more information on this recipe and healthy cooking, Spartanburg Regional’s registered dietitian, Kerri Lindberg, recommends visiting www.heart.org