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2 tsp. vegetable oil, divided
10 oz. ground turkey
1/2 c. onion, chopped
1/2 c. plus 1 tbsp. all-purpose flour, divided
1 c. tomato sauce
1/4 c. green bell pepper, chopped
1/4 tsp. basil leaves
1/4 tsp. fennel seed
1/8 tsp. oregano leaves, crumbled
3 oz. Mozzarella cheese, shredded
1 egg
1/2 c. skim milk
1/2 tsp. salt
1 tbsp. grated Parmesan cheese

In 10-inch nonstick skillet heat 1/2 teaspoon oil; add turkey and onion and, using back of a wooden spoon to crumble meat, cook, stirring occasionally, until onion is tender and turkey is no longer pink. Sprinkle mixture with 1 tablespoon flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in tomato sauce; add bell pepper, basil, fennel seed, and oregano and bring to a boil. Reduce heat and cook, stirring frequently, for 1 minute.

Preheat oven to 425 degrees. Spray 9 x 5 x 3 inch loaf pan with nonstick cooking spray and transfer turkey mixture to pan; sprinkle with Mozzarella cheese. In small mixing bowl; using electric mixer, beat egg; add remaining 1/2 cup flour and 1 1/2 teaspoons oil along with the milk and salt and continue beating until mixture is smooth. Pour batter over turkey loaf and sprinkle with Parmesan cheese; bake until loaf is puffed and golden, 25 to 30 minutes.

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