2 tsp vegetable oil
1 lb lean ground turkey
½ cup chopped onion
½ cup + 1 tsp flour
1 cup tomato sauce
¼ tsp basil
¼ tsp fennel
¼ tsp oregano
3 ounces mozzarella cheese
½ cup 2% milk
1 tbsp parmesan cheese
¼ chopped green or red pepper (Optional)
In a heavy skillet, heat ½ tsp of oil, add the turkey and chopped onion. Crumble the meat with a wooden spoon. Cook, until onion is tender and clear and until the meat is no longer pink, stirring occasionally. Sprinkle 1 tbsp of flour and stir quickly to combine; cook, stirring constantly for a minute or so.
Gradually stir in tomato sauce, basil, fennel, and oregano; bring to a boil. Reduce heat and cook, stirring frequently for a minute or so.
Preheat oven to 425°. Spray 9x5 loaf pan with non-stick cooking oil. Transfer meat mixture to the loaf pan and add mozzarella cheese on top.
In a small mixing bowl, beat egg and add remaining ½ cup of flour and 1 ½ tsp of oil, along with the milk and continue mixing until smooth.
Pour batter over the turkey and sprinkle with parmesan cheese. Bake until loaf is puffed and golden, 25-30 minutes (depending on the strength of your oven).
Serve with salad or on its own. Makes great leftovers and keeps well in the fridge or freezer.