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Turkey Meatloaf
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  • 3 lbs (1.4 kg). ground turkey
  • 1 large yellow onion, chopped
  • 3/4 lb (.3 kg). mushrooms, chopped
  • Pam Cooking Spray
  • 1 large jar Classico Tomato and Basil Pasta Sauce
  • 1 small can Tomato Paste
  • 1 cup (225 ml) Progresso Italian Seasonings Bread Crumbs
  • Chopped garlic to preference
  • 2 T Italian Seasonings
  • dash(es) Tabasco sauce
  • Spray a large saute pan with Pam.
  • On medium high heat, add onions and saute until transparent.
  • Add mushrooms, garlic, italian seasonings, tabasco sauce and 3/4 jar Pasta sauce.
  • Lower heat to medium low and simmer for about 5 minutes, stirring occasionally.
  • Add tomato paste and stir well.
  • Simmer for another 5 minutes.
  • Meanwhile, preheat oven to 425 degrees (225 C.).
  • Spray large rectangular Pyrex dish with Pam.
  • In very large bowl, add ground turkey.
  • Add onion-mushroom mixture to ground turkey and combine well with wooden spoon.
  • When mixture is combined, add about 1/2 cup (125 ml) of the bread crumbs and stir well.
  • Keep adding bread crumbs until mixture holds together but isn't dry.
  • Make sure the crumbs are mixed into the mixture well before adding the next amount. Mixture should hold together when you press the back of the spoon against it.
  • You may need more than 1 cup (225 ml) of the crumbs.
  • Place mixture in pyrex pan and form into a loaf shape.
  • Bake at 425 degrees (225 C.) for one hour.
  • When the hour is up, pour the remaining pasta sauce on top and spread over the entire area.
  • Bake for another 30 to 45 minutes.
  • Remove from oven and let stand for about 5 minutes to set.
  • Leftovers are great in sandwiches or even cold.

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