Tuesday, April 19, 2011

Leanloaf (Turkey Meatloaf)

Servings: 8 / Prep Time: about 5 minutes / Cook Time: 50 minutes / Total Time: about an hour

This is a great spin on the meatloaf recipe that is a lot healthier. It's also great leftover for lunch or dinner another day of the week. This recipe is for 2 people with some leftovers for a total of eight servings.

  • 2 cups diced onions (I used yellow but you could try any kind or shallots)
  • 2 tablespoons extra-virgin olive oil
  • 2.5 pounds ground lean turkey
  • 2 eggs worth of egg-whites (about a 1/2 cup egg whites or egg substitute)
  • 1/3 cup oats
  • 3 tablespoons chopped cilantro
  • 1 tablespoon minced garlic (that's about 3 cloves or so)
  • 1 diced red bell pepper
  • Salt and pepper as desired
  • Optional: Thyme leave, red pepper flakes, ground ginger, baby swiss cheese
  • Also optional is a sauce that will go on top consisting of about 3 tablespoons ketchup and a teaspoon of balsamic vinegar mixed together with a little mustard (try a horseradish kind!) and herbs de provence

Directions :

1. Preheat oven to 350 F
2. Coat pan (best in two 9 x 5 in. pans but I used a baking sheet) with non-stick spray
3. Heat large skillet over medium heat until hot and add in the diced onions until they've gotten some brown in them. I added a dash of pepper and a pinch of soy sauce to season them. Let them cool and add them into a large bowl
4. Once the onions have cooled, mix in the ground turkey, egg whites, cilantro, garlic, bell pepper, and salt/pepper.
5. Optional Add-Ins: here I added the smallest dash of ground ginger, some red pepper flake, and thyme. I also added in about half a hand-full of grated baby swiss cheese and about half of a hand-full of raisins
5. After making the mixture form it into a loaf (so it looks like a bread loaf but made of meat obviously) in your pan(s).
6. Spread the ketchup/balsamic vinegar sauce over the top (sprinkle over a little mustard and herbs de provence as well!) and bake in the oven for about 45 minutes.

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