Refresh your thoughts about meatloaf by trying Kelsey’s flavor-packed recipe. She cut corners on calories, but not on taste!
* 4 servings
Ingredients
- ½ cup ketchup (ideally low sugar and low sodium)
- 2 tsp. reduced sodium Worcestershire sauce
- 1 tsp. low sodium soy sauce
- 1 tsp. sriracha (optional)
- 1 tsp. olive oil
- 1 small onion, minced
- ½ cup bell peppers, minced
- 2 cloves garlic, minced
- 1 lb. 99% lean ground turkey
- ½ tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. ground black pepper
- 2 tbsp. dried parsley
- ½ cup whole wheat breadcrumbs
- 1 large egg
Instructions
- Preheat the oven to 350°F at convection bake if you have.
- In a small bowl, make sauce by combining ¼ cup ketchup, Worcestershire sauce, soy sauce and sriracha. Whisk together and set aside.
- In a small skillet, heat olive oil and cook onions, peppers and garlic over low heat until translucent, 3-5 minutes, stirring frequently, then remove from heat.
- In a medium bowl combine the turkey, cooked onion mix, salt, onion and garlic powders, black pepper, parsley, breadcrumbs, egg and ¼ cup ketchup.
- Place turkey mixture in a loaf pan or shape into a loaf on a parchment-lined baking sheet. Spoon sauce on top.
- Bake, uncovered, for 45-60 minutes, or until firm and cooked throughout. Remove from oven and let sit for 10 minutes before cutting in 2-inch slices.
Roasted Cauliflower Mash
Ingredients
- 1 2-3 lb. head cauliflower, cut into florets
- 1/3 cup shredded Parmesan cheese
- 2 tbsp. olive oil
- 2 tbsp. nonfat plain Greek yogurt
- 1 tsp. chopped fresh thyme
- ½ tsp. kosher salt
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ¼ tsp. ground white pepper
- 2 tbsp. chopped fresh parsley
Instructions
- Preheat oven to 400°F at convection bake if you have.
- Bring 2 cups of water to a boil in a large pot. Place a steamer basin in the pot, then place cauliflower in basket and steam until very tender, about 10-15 minutes.
- Transfer cauliflower to a food processor or stand mixer with whisk attachment. Add Parmesan, olive oil and yogurt.
- Beat or puree until smooth.
- Remove and stir in remaining ingredients.
Spicy Collard Green Chips
Ingredients
- 1 large bundle collard greens
- 2 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. cayenne (optional)
- ¼ tsp. paprika
Instructions
- Preheat oven to 225°F at convection bake if you have.
- Rinse and thoroughly dry collards, then tear into small pieces and discard any large stems.
- In a large mixing bowl combine collard leaves with oil and seasonings. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly.
- Spread leaves over two large parchment-lined baking sheets, being sure not to pile the leaves and making sure they touch as little as possible to help them crisp while baking.
- Bake for 20-30 minutes, stirring frequently. Bake 5-10 minutes more or until collards are crispy and very slight golden brown. Watch closely as they can burn easily.
- Remove from oven and let cool slightly – the chips will crisp up even more once out of the oven.
- Top over pureed cauliflower mash and meatloaf to add a healthy crunch.