1 large portobello mushroom 1 small Italian eggplant 1/2 pound lean ground turkey breast, no skin added 1/2 pound ground sirloin 1 (4-ounce) can tomato paste 2 teaspoon dried oregano 2 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon crushed black pepper 1 tablespoon Worcestershire sauce 1 teaspoon paprika 1/4 red onion, chopped fine 2 cloves garlic, crushed 1 medium egg
Preheat 350 degrees F.
Using a food processor with the grinder attachment, grind the mushroom and eggplant together. In a large bowl, combine the mushroom mixture with the turkey, sirloin, tomato paste, oregano, basil, salt, pepper, Worcestershire sauce, paprika, red onion, garlic and egg until completely blended. Be careful not to over blend.
Spray a nonstick loaf pan once with canola oil cooking spray. Using clean hands, pat the turkey mixture into the pan.
Bake for 45 minutes or until internal temperature reaches 160 degrees F.
