Fitness Magazine

Turkey {veggie} Meatloaf

By Lifeasarunningmom @RunningMom6
Turkey {veggie} MeatloafGrowing 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 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.

Back to Featured Articles on Logo Paperblog

Paperblog Hot Topics