TURKEY MEATLOAF With roasted cauliflower mash, spicy collard green chips

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

  1. Preheat the oven to 350°F at convection bake if you have.
  2. In a small bowl, make sauce by combining ¼ cup ketchup, Worcestershire sauce, soy sauce and sriracha. Whisk together and set aside.
  3. 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.
  4. In a medium bowl combine the turkey, cooked onion mix, salt, onion and garlic powders, black pepper, parsley, breadcrumbs, egg and ¼ cup ketchup.
  5. Place turkey mixture in a loaf pan or shape into a loaf on a parchment-lined baking sheet. Spoon sauce on top.
  6. 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

  1. Preheat oven to 400°F at convection bake if you have.
  2. 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.
  3. Transfer cauliflower to a food processor or stand mixer with whisk attachment. Add Parmesan, olive oil and yogurt.
  4. Beat or puree until smooth.
  5. 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

  1. Preheat oven to 225°F at convection bake if you have.
  2. Rinse and thoroughly dry collards, then tear into small pieces and discard any large stems.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from oven and let cool slightly – the chips will crisp up even more once out of the oven.
  7. Top over pureed cauliflower mash and meatloaf to add a healthy crunch.