By Irene Hayton

This recipe is from Eating Alive II. Serve slices of Turkey Loaf with steamed vegetables and brown rice. It’s also good served warm or cold on whole-grain buns with sliced tomato, lettuce, sliced avocado, Dijon mustard, and a little bit of mayo. For those who are eating “low-carb,” skip the bun and wrap up all the other ingredients in Romaine lettuce leaves.

• 1 pound (500 g) lean ground turkey breast
• 3 tablespoons (45 ml) oats
• 10 ounce (300 g) package of frozen chopped spinach, thawed and well-drained
• ¼ cup (50 ml) packed grated carrot
• 1 egg white
• 2 tablespoons (30 ml) freshly grated Parmesan cheese or soy cheese (optional)
• 2 teaspoons (10 ml) extra virgin olive oil
• 1 green onion, finely chopped
• 1 small garlic clove, minced
• ½ teaspoon (2 ml) basil
• ½ teaspoon (2 ml) oregano
• ¼ teaspoon (1 ml) sea salt

In a large bowl, combine all the ingredients and mix well. Press into a lightly buttered loaf pan. Bake at 350º F (180º C) for about 45 minutes, or until no longer pink in the centre. Pour off any liquid and let stand for a few minutes before serving. Makes 4 servings