Recipes

Miracle Makeover Meatloaf
Miracle Makeover Meatloaf

Tasty, tasty, tasty… 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: min
  • Cook Time: min
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: g
  • Polyunsaturated Fat: g
  • Trans Fat g
  • Cholesterol: 45 mg
  • Sodium: 740 mg
  • Total Carbohydrate: 19 g
  • Dietary Fiber: 4 g
  • Protein: 23 g