With the hubby's birthday, we haven't been sticking to the food path so well the past week. Today, I could certainly feel it...especially when it came to what I felt like eating. I wanted something homey and comforting, yet healthy.
This became a very "traditional" comfort meal, except there was nothing traditional about it. Turkey meatloaf full of veggies (gotta sneak these in where ever I can!) and mashed cauliflower instead of mashed potatoes. I wasn't sure if the hubby would like it at all, but he loved it! This will definitely become part of our regular dinner rotation.
Mini Turkey Meatloaf
1 pound lean ground turkey (93/7 works best)
1/2 large onion, diced very finely
2-3 cloves garlic, minced finely
1 carrot, shredded
1 smallish zucchini, shredded
1-2 stalks celery, diced finely
1 tsp thyme
1/4 cup ketchup
Line muffin tin with liners. Pre-heat oven to 350 degrees.
Make sure that the zucchini is wrung out. I do this in a kitchen towel. You don't want any extra liquid in the zucchini.
Mix all ingredients together so they are well combined. Fill liners with mixture. You can top each mini meatloaf with ketchup at this point if you want. It helps to seal in the moisture.
Bake for 30-35 minutes. This makes 11-12, depending on how full you fill the liners.
I served ours with mashed cauliflower and a big salad. It was incredibly delicious, satisfying and filling.
1/2 head of cauliflower
2 cloves garlic, whole
2 tablespoons Spectrum shortening (butter would work fine)
1/4 - 1/2 cup unsweetened almond milk or coconut milk (half and half for you dairy lovin' folks)
Boil or steam cauliflower together with the cloves of garlic until the cauliflower is very soft. Drain and try to squeeze out as much water as you can.
Transfer to a bowl and mash together along with shortening and milk. Season with salt and pepper.
This made enough for about 4 servings.