Source:

Ronda

Serves/Makes:6

Ingredients

• 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

Preparation

• 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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