Tinkering With Traditional Meatloaf

Diana Helfand
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Wednesday - April 22, 2009
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When do you want a wolf in your home? When he’s Michel Wolf, aka “Mr. Tinker.” Michel’s motto is “no job too small” - he has been doing all kinds of repairs for more than 20 years and enjoys the challenge of fixing things.

Originally from New York, Michel has lived in Hawaii for more than 26 years. This Kailua resident and wife Christy have an 11-year-old son, Lucas, a fifth-grader who enjoys music and all kinds of ocean sports. Christy has an online business, wolfdigital.net, and builds websites. When he isn’t “tinkering,” Michel plays guitar and drums, and loves surfing and windsurfing.

For more information, visit www.MrTinker-HI.com/

I would like to dedicate this recipe to the Wolfs, a productive and talented family.


This meatloaf uses ground turkey instead of ground beef to decrease the fat content.

When purchasing ground turkey, try to get all-white or breast meat to lower the fat even more. This meatloaf has an Italian flavor, and I like to use fresh herbs and garlic for the best taste, but you can use dried, if you prefer. Oats give added fiber and are a good way to get more fiber into your keiki!

Serve this with some crusty rolls, a baked potato and a tossed green salad to complete the meal.



* 1 pound ground turkey (breast meat preferred)

* 1/2 cup bread crumbs *4 egg whites, lightly beaten

* 1 1/2 cups oats (not quick oats)

* 1/3 cup chopped Maui onion

* 1/4 cup nonfat milk

* 2 teaspoons chopped fresh basil

* 1 teaspoon chopped fresh oregano

* 2 cloves fresh minced garlic

* 1/2 teaspoon ground black pepper

* salt, to taste

* about 1 cup of your favorite spaghetti sauce

Preheat oven to 350 degrees. In a large bowl, combine the ground turkey, bread crumbs, egg whites, oats, onion, milk and spices until well-mixed.

Add more bread crumbs, if needed, until mixture can be formed.

Form into a loaf and place in lightly greased 9-by-13-inch baking pan.

Bake for about an hour, or until turkey is cooked through and hot in the middle of the loaf.

Spread the sauce evenly over the loaf and bake for about 10 minutes longer, until the sauce is hot. Makes about six servings.

Approximate Nutrition Information Per Serving:

Calories: 300
Fat: 3 grams (using breast meat)
Cholesterol: 70 milligrams
Sodium: will vary according to salt added to taste and sauce used (see label for sodium content)

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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