Filled Turkey Roll

I thought I'd try something a little different tonight.  I wanted to make a filled meat loaf.  It did not turn out as a nice firm pretty loaf but more like a casserole. I was inspired by a recipe I saw for a filled turkey loaf, which I can no longer find.  It had rice, cheese, and red peppers for a filling.  In spite of how it looked when finished, it was wonderfully good in taste.  My non-low carbing husband and son both gave it a 5 star rating and said it was wonderful.  

I started out with a turkey loaf that I make using                       

  2 lbs ground turkey

  1 large egg, beaten              

 1/2 cup parmesan cheese

  1 tsp onion powder

  1 tsp garlic powder

  1 tsp salt

  1/4 cup  low carb ketchup

  1 tbs prepared mustard

  2 tbs soy sauce, gluten free (

  2 cups  Cauliflower rice (cauliflower shredded in food processor, or chopped fine)

  1 cup  fiesta blend shredded cheese (or any other kind of shredded cheese you like)

  1/4 cup  chopped red bell pepper

Mix all of the first 10 ingredients for the meat loaf together well.

On top of a mat, or cookie sheet, spread out the meat on a piece of waxed paper to a rectangle (as wide as your loaf pan so that when you are done it will fit in the pan).

On top of this, spread the cauli-rice, leaving about an inch on each side.  

Top with shredded cheese, and chopped red bell pepper.  Make sure to leave 

enough room on the sides to seal.  

Roll it up carefully, seal the edges, and place in a greased loaf pan, by placing the pan on top of the loaf and holding the sides of the waxed paper, and the mat underneath, and carefully turning it over into the pan.  

Bake at 400 degrees F. for approximately 1 hour.  Place a meat thermometer in the center to test for doneness.  Drain the juice and turn out onto a platter.  I could not pick it up out of the loaf pan.  It does not hold together.  

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8 servings: 1 Serving: 257 Calories; 15g Fat (53.7% calories from fat); 26g Protein; 3g Carbohydrate; 1g Dietary Fiber