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Message: Winter Comfy Turkey Meatloaf Serves 4 Ingredients 1 lb of ground turkey (can use a mixture of white and dark meat) 1 medium size white onion, diced ¼ cup of rolled oats ¼ cup rice milk 1 bell pepper 1 egg, slightly beaten 1 teaspoon of Bragg’s liquid aminos ¼ cup organic unsalted tomato sauce 3-4 Roma tomatoes, quartered 1 tablespoon of fresh parsley, roughly chopped ¼ teaspoon sea salt ¼ teaspoon ground pepper Directions 1. Preheat the oven to 400*F. 2. In a small bowl, mix together the rice milk and oats and let it soak for at least 15 minutes. 3. Wash the pepper, dry it and roast it in the oven till skin is soft, about 15 minutes. Wrap it in aluminum paper. 4. Season the tomatoes with salt and pepper and drizzle with olive oil. Using a roasting pan, arrange them in a single layer, and roast them in the oven (can be done while roasting the pepper) till they start to caramelize. Set aside. 5. Lower the oven temperature to 350* 6. Using a frying pan, sauté the onions till translucent. Add a pinch salt. Set aside. 7. When the pepper is cool enough to handle, peel the skin, seed it and dice half it. Reserve the other half for other uses. Add it to a salad for example. 8. In a bowl, combine the ground turkey, caramelized onions, oats mixture, diced bell pepper, egg, Braggs liquid, tomato sauce, salt and pepper. 9. Place the mixture in a baking dish that holds 3 cups, like a 7x5-inch dish. 10. Peel the skin of the roasted tomatoes and arrange them in a single layer on top of the turkey mixture. 11. Bake it a 350* for about 45 minutes or till meat thermometer inserted in the middle reads 160*. 12. Let it rest, for about 15 minutes, before cutting it into squares. Garnish with chopped parsley and serve. Recipe adapted from the book The Food You Crave by Ellie Krieger http://thepalettefund.org/90/
Message: Winter Comfy Turkey Meatloaf Here is a healthier version of this homey comfort food. A couple of healthier substitutions make this dish appropriate for anyone. I often pair it with a healthier option of smashed potatoes (a combination of rutabaga and Yukon), roasted winter vegetables is also another good choice. Serves 4 Ingredients: 1 lb of ground turkey (can use a mixture of white and dark meat) 1 medium size white onion, diced ¼ cup of rolled oats ¼ cup rice milk 1 bell pepper 1 egg, slightly beaten 1 teaspoon of Bragg’s liquid aminos ¼ cup organic unsalted tomato sauce 3-4 Roma tomatoes, quartered 1 tablespoon of fresh parsley, roughly chopped ¼ teaspoon sea salt ¼ teaspoon ground pepper Directions: 1. Preheat the oven to 400*F. 2. In a small bowl, mix together the rice milk and oats and let it soak for at least 15 minutes. 3. Wash the pepper, dry it and roast it in the oven till skin is soft, about 15 minutes. Wrap it in aluminum paper. 4. Season the tomatoes with salt and pepper and drizzle with olive oil. Using a roasting pan, arrange them in a single layer, and roast them in the oven (can be done while roasting the pepper) till they start to caramelize. Set aside. 5. Lower the oven temperature to 350* 6. Using a frying pan, sauté the onions till translucent. Add a pinch salt. Set aside. 7. When the pepper is cool enough to handle, peel the skin, seed it and dice half it. Reserve the other half for other uses. Add it to a salad for example. 8. In a bowl, combine the ground turkey, caramelized onions, oats mixture, diced bell pepper, egg, Braggs liquid, tomato sauce, salt and pepper. 9. Place the mixture in a baking dish that holds 3 cups, like a 7x5-inch dish. 10. Peel the skin of the roasted tomatoes and arrange them in a single layer on top of the turkey mixture. 11. Bake it a 350* for about 45 minutes or till meat thermometer inserted in the middle reads 160*. 12. Let it rest, for about 15 minutes, before cutting it into squares. Garnish with chopped parsley and serve. Recipe adapted from the book The Food You Crave by Ellie Krieger http://thepalettefund.org/89/
