I’ve had a few of those days recently. You know, get to the gym without gym shoes. Ask if the receipt is stapled to the car. Forget to defrost the chicken. Taking photos to share here and deleting them… Silly things that when combined leave you craving a place to hide and some comfort food. After a busy Monday we were in need of comfort so it had to be mashed potatoes and meat loaf. A truly classic combination, but newer to me. It is interesting how your parent’s food experiences as a child can shape your own (i.e. parents HATED MEATLOAF and thus didn’t make it for us). Carver didn’t have that experience so he started asking for me to make it pretty early on in our days together. I finally acquiesced about 2 years ago (maybe a little more). That whole formed-meat thing threw me off, but I figured it wasn’t a big deal. After all it’s only one meal. Who knew it would become a staple in our house. I typically make it with ground turkey and always load it up with goodies (whole grain bread crumbs when possible, lots of veggies, low-fat cheese, etc) so it stays moist and reduced-guilt.
I think meatloaf primarily has fall/winter billing because it can be very heavy and dense. Give this recipe a try, it’s light and airy and extremely tasty. We make the full amount and always enjoy the leftovers – whether I slice and freeze or just keep in the fridge for an emergency snack or mindless dinner. Meatloaf has a standard formula for me – meatloaf + potato dish + green vegetable. When the photo below was taken it was parmesan broccoli I served along side with some mashed sweet potatoes. On Monday (hmm and Tuesday *see comment about mindless dinner 3 lines up) we had mashed Yukon golds with garlic and scallions along with some green beans to balance out the color and texture of our meal.
Turkey Meatloaf (adapted from WW)
- 1 teaspoon vegetable oil
- ½ cup diced onion
- ½ cup diced peppers (I use a variety of chilies and bell)
- 1 tablespoon minced garlic
- ¼ cup reduced-fat shredded cheese
- ¼ cup Italian breadcrumbs
- 1 teaspoon Italian seasoning (generally oregano, basil, garlic and onion powder)
- 3 tablespoons egg whites
- 1 pound lean ground turkey
- Salt & Pepper
For the sauce
- ½ cup low-sodium ketchup
- 2 tablespoons brown sugar
- 2 teaspoons mustard
- Preheat oven to 350°F. Line a cooking sheet with aluminum foil and spray with nonstick cooking spray.
- Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, peppers diced and garlic; sauté 3 minutes until vegetables are softened. Cool.
- Combine onion mixture with: cheese, breadcrumbs, ketchup, Italian seasoning, egg whites, ground turkey, S&P in a large bowl; toss to moisten and combine.
- Form meat mixture in to 2 even loaves. Leave
- Bake at 350°F for 35 minutes.
- Make sauce: Combine ketchup, brown sugar and mustard in a small bowl; stir well.
- Spread ketchup mixture over meat loaf and bake an additional 10 minutes. Let stand 5 minutes.
- Cut each loaf into 6 slices. Yield: 6 servings (serving size: 2 slices). Points Plus: 7.
I served this with mashed potatoes (1:3 bliss : sweet) and roasted broccoli. I dusted the top of the dish with freshly shaved Parmesan cheese (1t or less).