Ww Core Meatloaf

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Place fennel seeds in a small, non stick pan over medium high heat on your stove top to roast. Occasionally stir or shake seeds as they roast. Roast until seeds start to appear a bit golden in color instead of greenish, about 2 minutes. Be careful, they will go from toasted to burnt very quickly.
3. 3
   Place the diced onion and olive oil in a non stick pan, sprinkle with salt and saute. To avoid burning, add the minced garlic to the onions after a few minutes. Saute onions and garlic until tender.
4. 4
   In a large bowl, combine turkey, oats, whisked eggs, sauteed onion and garlic, fennel seed, Worcestershire sauce, Italian seasoning, garlic powder, salt, black pepper, and about 3 tablespoons of the canned tomato sauce, reserving the remaining sauce. Combine well using your hands or a large spoon.
5. 5
   Spray the bottom of a 9x13 baking dish with cooking spray. Turn meat mixture out into the baking dish and form into a rectangular loaf that ends about an inch and a half from the sides of the pan. I like to flatten the top of the loaf and then form an indentation around the top to make a lip. This helps to keep the tomato sauce on top of the loaf.
6. 6
   Pour the remaining tomato sauce on top of the loaf spooning some onto the sides of the loaf.
7. 7
   Bake at 350 degrees for approximately 55 minutes.