Wednesday, February 6, 2013

Turkey Meatloaf & Roasted Vegetables


I have a confession to make...I have never been a big fan of meatloaf.  There...I said it...that felt good ;) In the past I made it (the normal non-healthy version) because it's one of my hubby's favorite foods.  Since we've both been eating healthy for a while now, we haven't been eating meatloaf.  My hubby had been asking me to make a healthier turkey version for a while now, so I finally decided to bite the bullet and do a test recipe.  It turned out great!  I had mine with no gravy and it was really good!  I am actually looking forward to making/eating meatloaf again some time soon.  My hubby had some low sodium gravy with his (store bought).  Next time I think I'll whip some gravy up from scratch to make it a little healthier for him ;)  This meatloaf will definitely be going into the regular rotation in our house!


Ingredients:

1 lb Lean Ground Turkey
2 Tsp Worcestershire Sauce
1 Egg White (beaten)
1/4 Tsp Ground Black Pepper
1/2 Tsp Dried Oregano
1/2 Tsp Dried Thyme
1/2 Tsp Garlic Salt
1/2 Tsp Onion Powder
1/4 Tsp Bacon Salt (optional)
2 TBS Organic Ketchup
2 TBS Whole Wheat Bread Crumbs (optional)

Directions:

Pre-Heat Oven to 400 degrees.

Combine all ingredients in a mixing bowl.  Mix well to make sure that all of the seasonings are evenly distributed through the ground turkey.  Form the mixture into a ball in the bowl and then dump it onto a foil lined pan.  Form into a loaf that is about two and a half to three inches thick.  Try to keep the thickness of the entire load as uniform as possible.  Sprinkle with a pinch of ground pepper (optional).


Place in the pre-heated oven and bake for 45 minutes (or until cooked through - internal temp should reach 180 degrees with a meat thermometer).

Roasted Veggies



 
One more confession...I love roasted veggies.  Yams, sweet potatoes, carrots, red potatoes...all delicious when roasted.  This recipe is almost too simple to really consider it a recipe ;)
 
Ingredients:
2 1/2 Cups of Large Baby Carrots
2 1/2 Cups of Baby Red Potatoes (halved)
2 TBS Extra Virgin Olive Oil
1/2 Tsp Dried Thyme
1/2 Tsp Dried Oregano
1/2 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Ground black pepper
Pinch of Sea Salt
 
Directions:
 
Pre-heat your oven to 400 degrees. 
 
Prepare the vegetables of your choice (peel anything that needs to be peeled and cut everything to bite sized pieces...keeping everything the same thickness to help them cook evenly).  Put the prepared veggies into a large ziplock bag or container with a lid.  Drizzle enough extra virgin olive oil over the veggies to lightly coat them (for 5 cups of veggies I used about 2 TBS).  Add the seasonings of your choice (I used dried thyme, dried oregano, garlic powder, onion powder, ground black pepper & a pinch of sea salt).  Close the zip lock or container and shake/turn the bag or container until everything is evenly coated with seasonings.  Dump the coated vegetables into a shallow baking dish in a single layer.  Bake for around 30 minutes (until veggies have started to brown and a fork tender).  Enjoy!
 

 
 
 
 
 

No comments:

Post a Comment