This week’s edition of ‘healthy…but oh-so-yummy!’ centers on another comfort food— meatloaf.  The way we have upped the healthy quotient is to use ground turkey along with <shhhh!> sliding in some veggies, like zucchini, mushrooms and onion. Also, this recipe works for gluten-free eaters as the bread crumbs are eliminated and instant mashed potatoes are substituted!   This might be a good recipe for the NON-mushroom lovers to try ‘cause you will never be able to detect them in the final product!  Balsamic Glazed Turkey Meatloaf  is also low in fat, high in protein, and simply delicious!   I almost always double this recipe ‘cause the leftovers make a great meatloaf sandwich.  Enjoy!

Balsamic Glazed Turkey Meatloaf

Ingredients:

2 tablespoons olive oil

1 small zucchini

8 ounces baby bella mushrooms 

1 small onion

3 tablespoons chopped garlic in oil

Kosher salt and freshly ground pepper

1 large egg, lightly beaten

1 teaspoon dried thyme

2 tablespoons parsley flakes

1 pound ground turkey (15% fat)

1 pound ground turkey breast (7-10% fat)

1 cup instant mashed potatoes

1/2 cup freshly grated Parmesan cheese

1/2 cup ketchup, divided

3 tablespoons prepared mustard

1/4 cup plus 2 tablespoons balsamic vinegar

2 tablespoons dark brown sugar (alternately, I use 1 tablespoon molassses)

Directions:

Preheat the oven to 400 degrees. Line a small roasting pan with foil.

Cut up the vegetables into a “small dice”-size, approximately 1/4″ cube (or use a food processor to chop them). Heat the oil in a large saute pan over medium-high heat.

Add the zucchini, mushrooms, and onions sauteing for 4-5 minutes; take care not to allow them to burn.

Add chopped garlic, reduce heat to low and saute for 2 more minutes.

Remove pan from heat, season well with salt & pepper; set aside to cool.

Meanwhile, whisk the egg and herbs in a large bowl.

Stir in the parmesan, 1/4 cup ketchup,  mustard, 2 tablespoons balsamic vinegar.

Add the cooled vegetables; mix until just combined.

Crumble the ground turkey over the mixture in bowl and add the instant mashed potatoes.

Using care to not overmix, combine all the ingredients.

Pour the mixture onto the foil-lined pan, and shape into a rectangle (or you could use a 9-by-5-inch loaf pan).

Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and the brown sugar/molasses  in a small bowl; brush the mixture over the entire loaf.

Bake for 1 to 1-1/4 hours.  Let rest for 10 minutes before slicing.

Our menu this night included cauliflower mash (“mock” mashed potatoes), steamed broccoli and rosemary bread.  here is a good recipe for the mock mashed potatoes  to try:  <http://laurasglutenfreepantry.com/2012/08/mock-mashed-potatoes-nightshade-free-dairy-free-option.html> <3

God loves you !

And I do, too.

Coleen