GREEK LEMON-DILL MEAT LOAF
2 cups water
2 teaspoons lemon pepper, divided
1 cup uncooked long-grain rice
2 tablespoons olive oil
3 tablespoons all-purpose flour
1½ cups fat-free milk
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1½ teaspoons salt, divided
1 cup (4 ounces) crumbled feta cheese
1 cup chopped onion
¼ cup chopped fresh dill
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
2 large egg whites, lightly beaten
2 pounds fresh ground turkey (white and dark meat)
1. Preheat oven to 400°.
2. Combine water and 1 teaspoon lemon pepper in a medium saucepan; bring to a boil. Add rice; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let cool.
3. Heat oil in a saucepan over medium heat. Add remaining 1 teaspoon lemon pepper and flour; cook 4 minutes, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook 4 minutes or until sauce is slightly thick, stirring frequently. Stir in lemon rind, lemon juice, and ¼ teaspoon salt. Remove from heat; let cool 5 minutes. Stir in cheese.
4. Combine rice, remaining 1¼ teaspoons salt, 1 cup cheese sauce, onion, and next 3 ingredients in a bowl; stir well. Crumble turkey over rice mixture; stir just until blended. Shape mixture into an 11- x 6-inch loaf. Place loaf in an 11- x 7-inch baking dish coated with
5. Bake at 400° for 1 hour and 10 minutes or until an instant-read thermometer registers 160°. Let stand 5 minutes before slicing. Carefully reheat remaining cheese sauce in a small saucepan over low heat or microwave at MEDIUM (50% power) until warm. Cut loaf into 8 slices; top each slice with 1 tablespoon cheese sauce.
Yield: 8 servings.
POINTS: 6; Exchanges: 2 Med-fat Meat, 1½ Starch, ½ Veg
Per serving: CAL 289 (36% from fats; PRO 20.1g1 FAT 11.4g (sat 4g(; CARB 26 9g; FIB 1.8g; CHOL 56mg; IRON 3mg; SOD 721 mg; CALC 200mg