Recipes

Miracle Makeover Meatloaf
Miracle Makeover Meatloaf

Walnuts, herbs and flavorings spice up the mixture of both white and dark turkey meat for the most succulent meatloaf. There’s dinner for 6 and enough for sandwiches the next day in one meatloaf or you can divide the mixture into 4 small loaves as it freezes well.

  • Servings: 10
  • Prep Time: N/A
  • Cook Time: N/A
Ingredients

2 tablespoons extra virgin olive oil

1 large onion, finely minced

1 rib celery, minced

1 carrot, peeled and grated

2 cloves garlic, minced

1 tablespoon dried thyme

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ teaspoon red pepper flakes

1 cup fresh, whole wheat breadcrumbs

½ cup skim milk

1 whole large egg plus 1 large egg white, beaten

1 cup finely chopped California walnuts

¼ cup chopped fresh parsley

3 tablespoons tomato ketchup

1 tablespoon Worcestershire sauce

1 ½ pounds ground turkey meat

Tomato ketchup, for brushing the pan

Red Bell Pepper and Tomato Sauce, see recipe below

Parsley sprigs for garnish

Red Bell Pepper and Tomato Sauce

2 large red bell peppers, roasted, peeled and chopped

1 28-ounce can organic tomato sauce

Salt and pepper to taste

¼ teaspoon red pepper flakes

Directions

  1. Preheat the oven to 350°F.

  2. In a skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the celery, carrot, garlic, thyme, salt, pepper and red pepper flakes; cook, stirring occasionally, until soft and tender, about 5 minutes. Set aside and allow to cool.

  3. In a medium bowl, combine the breadcrumbs and milk; let sit for 10 minutes. Add the egg and egg white; mix well. Add the walnuts, parsley, ketchup and Worcestershire sauce; mix well. Add the cooked vegetable mixture and turkey; using one hand, mix and squeeze together, to combine well. Don’t over mix or the meatloaf will be tough.

  4. Brush a nonstick or glass 9- by 5- by 4-inch loaf pan with ketchup. Gently press the meatloaf mixture into the pan, then place the loaf pan into a shallow cookie sheet to catch any drippings in the oven. Bake until a thermometer inserted into the middle reads 165°F, about 1 hour. Let sit for 10 minutes before serving.

  5. To make the sauce, while the meatloaf is cooking, place the bell peppers, tomato sauce, salt, pepper and red pepper flakes in a blender; blend until smooth. Transfer to a medium saucepan and heat over low heat until hot, about 5 minutes.

  6. Unmold the meatloaf onto a serving platter and serve with the hot Red Bell Pepper and Tomato Sauce and garnish with parsley sprigs.

Nutrition

  • Calories: 260
  • Total Fat: 12 g
  • Saturated Fat: 1.5 g
  • Monounsaturated Fat: 4 g
  • Polyunsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Cholesterol: 45 mg
  • Sodium: 740 mg
  • Total Carbohydrate: 19 g
  • Dietary Fiber: 4 g
  • Protein: 23 g