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Source: Campbell's Recipes
Tagged With: 8 servings
Turkey & Vegetable Meatloaf with Chipotle Chile
So easy, and so tasty...this scrumptious turkey and veggie meatloaf packs a lot of flavor...and a little kick.
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Serves: 8 servings
Prep Time: 15 minutes
Cook Time: 75 minutes
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2 teaspoons olive oil
1 container (8 ounces) cremini mushroom, finely chopped (about 2 1/2 cups)
2 small zucchini, chopped (about 1 1/4 cups)
1 medium onion, finely chopped (about 1/2 cup)
1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup
1 1/2 pounds lean ground turkey
2 small slices whole grain bread, finely chopped (about 3/4 cup)
1 1/2 teaspoons ground chipotle chile pepper or chili powder
2 tablespoons shredded fat free Cheddar cheese




Heat the oil in a 10-inch nonstick skillet over medium-high heat.  Add the mushrooms, zucchini and onion and cook for 10 minutes or until the vegetables are tender, stirring occasionally.  Stir in the soup and cook for 2 minutes.  Remove the skillet from the heat and let the vegetable mixture cool slightly.
Thoroughly mix the turkey, vegetable mixture, bread crumbs and chipotle pepper in a large bowl.  Place the mixture into an 8 x 4-inch loaf pan.
Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through.  Sprinkle with the cheese.


Notes:
Nutritional Values per Serving using V8 Butternut Squash Soup: Calories 214, Total Fat 8g, Saturated Fat 2g, Cholesterol 62mg, Sodium 311mg, Total Carbohydrate 14g, Dietary Fiber 2g, Protein 19g, Vitamin A 17%DV, Vitamin C 6%DV, Calcium 7%DV, Iron 8%DV

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