3.11.2014

Turkey {veggie} Meatloaf

Growing up meatloaf was one of my least favorite meals. Sorry Mom, but you probably already know this. The good thing was if it was served with mashed potatoes. Now I loved those! With this in mind, I am shocked that I would ever make meatloaf for my family.

It was probably a year ago when a co-worker came in with some leftovers that smelled so good. I asked her what it was and she said meatloaf. Yeah right, meatloaf doesn't smell that way and where is the ketchup on top? She opened my eyes to a whole new side to meatloaf and I took her suggestions and ran with it. Over time I tweaked and adjusted the recipe to be more aligned with my way of eating (think veggies) and then cut out any dairy and grains because, really, are they necessary?

I can't say I ever make meatloaf the same way twice as I do go with what I have on hand; however, this week's recipe was a big hit. I think it was the olive tapenade...I will be doing that again! Even dear hubby said he liked it. And I shared half with the co-worker who turned me on to the new meatloaf and she truly savored it with her hubby. Yay! I may be on to something here! P.S. Dear hubby may have just loved it so much since he knew I was giving half away; therefore, no leftovers! Or perhaps it was the potatoes on the side. Meatloaf isn't his number 1 go to meal.

The recipe:

  • 2 lb ground turkey
  • 1/2 cup pureed carrots*
  • 1/2 cup pureed pumpkin*
  • 1/2 cup finely chopped mushrooms (I use the food processor and added my purees back in to help get the mushrooms moving)
  • 1 egg
  • 1/4 cup flax seed meal
  • 1 package onion soup mix
  • 4 tsp dried onions (I like the extra flavor...you can skip this if you want though....or up this and skip the soup mix)
  • olive tapenade {optional}

* Please note: For the purees use what you have on hand. I almost always have pureed carrots in the freezer but you could use sweet potato, broccoli, cauliflower, etc. Your imagination is the limit!

The steps:

  1. Preheat your oven to 375 degrees Fahrenheit
  2. Mix all ingredients, minus the olive tapenade, together very well
  3. Press ingredients into a greased large bread pan and cover with foil
  4. Place onto of a baking sheet
  5. Bake forever! Seriously...this takes ages! I think I go about 3 hours in all but I check on it after 2 hours. And I must confess, usually between 2-2.5 hours I cut it in the center to peak inside. I have a thing about meat not being fully done and I think this helps with a later step too.
  6. When the meatloaf is close to done remove the foil and bake about 30 minutes more until the top starts to get browner. 
  7. I cut the loaf in two more places (think quarters) and spoon some olive tapenade on top {if desired}. My co-worker originally taught me to use cream of mushroom soup. I came up with the cuts to allow the yumminess to sink down into the loaf some. Bake another 15-20 minutes until warm.
  8. Enjoy!

I served my meatloaf this past week with roasted potatoes. I used the tri-color potatoes from Costco, sliced them thin, and arranged into a greased baking dish. I add seasonings between the layers. Anything will do - salt and pepper, herbal salt, whatever you like. I drizzled olive oil on top and baked covered for about 1 hour. I then removed the foil to allow some crispiness to develop on the potato edges.

Daily Gratitude: I am thankful for the flowers dear hubby brought home to me on day 800 so it wouldn't go unnoticed.
Daily Affirmation: I feed my family healthy foods.

2 comments:

  1. Looks sooooooo amazing. I never would have thought to add pumpkin!

    ReplyDelete
  2. yum yum yum. printing out now!

    ReplyDelete

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