Turkey Meatloaf With ALOT of Veggies

After living in Hawaii last year and now living in a more “seasonal” climate, I have to say that where you live does in fact have a MAJOR influence on what you want to eat.  In Hawaii we craved mainly fish, fruit, quinoa and veggies every day.  Now that we are living on the coast near San Francisco where the average high from October – April is 55 degrees, we are both craving more “comfort foods”.  Last week we made a Tri-tip roast and a few weeks before that we made a clams and pasta dish.  Because we both grew up in Minnesota, we both LOVE “comfort foods” and know of a lot of recipes for them; the only problem is that our waist lines and hearts prefer the diet we craved while in Hawaii.  So, I had to start coming up with solutions to have our comfort foods and not feel completely guilty.

First on my list: Meatloaf

Meatloaf is a great hearty meal that you can warm up with.  It fills your belly and your arteries if you use the traditional method of ground beef and pork sausage. But, it tastes so good!  I decided to make a turkey meatloaf.  Because I’m pretty confident when it comes to cooking with ground turkey, I wasn’t scared to take on this challenge.  I simply took the same traditional meatloaf recipe I used years ago and subbed out the beef and pork for ground turkey and chicken sausage. I then also added in more veggies than normal.  There’s a bit of leg work (chopping, sautéing, mixing and such), but I promise you, for a healthier version of this timeless classic, it’s well worth it. Hopefully, you like it!

You’ll need:

  • 1 lbs Ground Turkey (I used an 85/15% blend)
  • 2 Italian Chicken Sausage Links, removed from their casing
  • 1 tsp Italian Seasoning
  • 1/4 cup Freshly Chopped Basil
  • 1/2 tsp Crushed Red Pepper
  • 1/2 tsp Ground Pepper
  • 1 tsp Salt
  • 1 tbl Worcestershire Sauce
  • 1 tsp Balsamic Vinegar
  • 4 cloves Garlic, minced
  • 1/3 cup Zuchinni, chopped
  • 1/2 cup Red Onion, diced
  • 1/2 cup Mushrooms, chopped
  • 1/3 cup Red Bell Pepper, diced
  • 1/3 cup Kale or Spinach, chopped
  • 1/3 cup Eggplant, diced
  • 1 tbl Butter
  • 1 tbl Olive Oil
  • 2 Eggs, beaten
  • 1 Cup Italian Bread Crumbs
  • 6 oz Tomato Paste
  • 1 tbl brown sugar
  1. Chop all your fresh ingredients.  For the basil, I find it easiest to layer the leaves, then roll them like a cigar and then cut.

    Layer your basil

    Layer your basil

  2. Roll it like a cigar

    Roll it like a cigar

    Chop it

    Chop it

     

    IMG_33592. Combine in a large mixing bowl your meats, dry seasonings, fresh basil and garlic, worcestershire and balsamic.  Set aside.

    Combine your meat and seasoning

    Combine your meat and seasoning

  3. In a skillet over medium heat, melt butter and olive oil.  Add in fresh vegetables with a pinch of salt and sauté for 3-5 minutes.  Set aside to cool.

    Veggies sautéd

    Veggies sautéd

  4. Preheat oven to 350 degrees
  5. Spray a loaf pan with cooking spray.
  6. Mix together in a small bowl tomato paste and brown sugar. Set Aside.
  7. Once the veggies are cooled, mix them into the meat with your hands until evenly distributed.
  8. Add in eggs and bread crumbs and mix until combined.

    Meat loaf mixture

    Meat loaf mixture

  9. Transfer to an 8x4x2 pan and top with Tomato paste & sugar mixture.IMG_3370
  10. Bake for 1 hour.

 

We like to serve ours with garlic mashed cauliflower as a side and pistachio fluff as a dessert.  J.O then like to make meat loaf sandwiches for leftovers.

Mashed Cauliflower with Turkey Meatloaf

Mashed Cauliflower with Turkey Meatloaf

 

 


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Turkey Meatloaf With ALOT of Veggies — 1 Comment

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