Pizza Meat Loaf
There are microwave and oven directions for this recipe, so that you can make this meal in a way that is quick and convenient for you and your family. Enjoy with a fresh green salad or steamed spinach on the side.
- Yield
- 4 servings
- Serving size
- 1/4 of meat loaf, 1/4 of recipe (199g)
- Rating
- 3.69 of 5 (45 ratings)
Food groups
- Dairy: 1/4 cups
- Protein Foods: 3 ounces
- Vegetables: 1/2 cups
Ingredients
- 1 pound ground turkey (85% lean)
- 3/4 cup spaghetti sauce
- 1/4 cup mozzarella cheese, part-skim
- 1/2 cup green pepper (chopped)
- 1/4 cup onion (minced)
Directions
- Wash hands with soap and water.
- Lightly grease 9 inch pie plate with vegetable oil.
- Pat turkey into pie plate.
- Cover turkey with waxed paper.
- Cook in microwave on high; rotate plate 1/4 turn after 3 minutes.
- Cook until turkey reaches an internal temperature of 160 °F, about 5 more minutes.
- Drain excess liquid.
- OR - Place turkey in 350 °F oven; bake until turkey reaches an internal temperature of 160 °F, about 30 to 35 minutes.
- Drain any excess liquid.
- Top cooked turkey with vegetables, spaghetti sauce, and cheese.
- Return turkey to either the microwave or oven and heat until cheese is melted, about 1 to 2 minutes.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 258.12 |
| Total Fat | 16.05 g |
| Saturated Fat | 4.55 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 4 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 89.71 mg |
| Carbohydrates | 5.95 g |
| Dietary Fiber | 1.37 g |
| Total Sugars | 3.84 g |
| Added Sugars included | 1 g |
| Protein | 22.54 g |
| Calcium | 105 mg |
| Potassium | 433 mg |
| Sodium | 321.76 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 36 mg |
| Phosphorus | 270 mg |
| Selenium | 31 mg |
| Zinc | 3 mg |
| Vitamin A | 61 mcg |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 1.4 mcg |
| Vitamin C | 17 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 8 mcg |
| Folate | 18 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.3 mg |
| Niacin | 8 mg |
| Choline | 70 mg |
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Source
Recipe by: Ohio State University Cooperative Extension
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pizza-meat-loaf. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.