Highway 1 Meatloaf with Power Pilaf and Baby Greens

One bite of our meatloaf takes you to your favorite place, down your favorite road, in your favorite frame of mind. Made with ground turkey, roasted red pepper, and Parmesan, this meatloaf has all the flavor and texture of one made with beef. Make sure that you save some for a cold meatloaf sandwich for the next day. Instead of offering a more traditional side dish of mashed potatoes, serve this with cooked Power Pilaf and fresh salad greens. Top everything with Roasted Tomato Sauce.

Serves 8 • Prep Time: 25 minutes • Cook Time: 45 minutes

 

11/2  pounds ground turkey

1/2  cup finely chopped onion

1/2  cup unseasoned or Panko bread crumbs

1  teaspoon dried oregano

1  large egg, beaten

3/4  cup grated Romano, Parmesan, or Asiago cheese

2  tablespoons Dijon mustard

1  cup finely chopped fresh Italian parsley

1  (7-ounce) jar roasted red peppers, drained and rinsed, finely chopped

Salt and pepper

ROASTED TOMATO SAUCE

8  Roma tomatoes, cut in half lengthwise

1/4  cup Work of Art Drizzle (see here )

2  cups cooked Power Pilaf (see here)

8  cups baby greens

1. Preheat the oven to 400°F. Coat a 7 by 11-inch baking dish with a small amount of oil or butter. Line a rimmed baking sheet with aluminum foil.
2. For the meatloaf, combine the turkey, onion, bread crumbs, oregano, egg, cheese, mustard, parsley, and roasted red peppers in a large bowl. Season with salt and pepper and mix until well combined. Form the mixture into a 9-inch loaf in the prepared baking dish.
3. For the Roasted Tomato Sauce, place the tomatoes cut side down on the prepared baking sheet.
4. Place the meatloaf on the top shelf and the tomatoes on the bottom shelf of the oven. Bake for 15 minutes, then transfer the tomatoes to a wire rack to cool. Continue baking the meatloaf for 30 minutes longer, or until an instant-read thermometer inserted in the center registers 165°F. Let rest for 15 minutes before slicing.
5. To finish the sauce, peel, seed, and finely chop the roasted tomatoes and combine with the Work of Art Drizzle.
6. To serve, cut the meatloaf into 8 slices. Serve a slice of meatloaf, a spoonful of pilaf, and 1 cup greens on each plate. Spoon over all with a little sauce and serve.

 

Calories 243 • Total Fat 12g • Saturated Fat 4g • Carbohydrates 8.5g • Protein 23g • Dietary Fiber 1g • Sodium 350mg

 

Calories Out Recipe No. 7

 

Gardening does a body good.

 

Tending to a garden can be a great form of exercise. According to Melicia Whitt, PhD, an epidemiologist at the University of Pennsylvania School of Medicine, gardening can—depending on the task—provide as much of a workout as sports such as kayaking and weight lifting. Gardening burns calories: Approximately 125 calories are burned after just 30 minutes of gardening. Plus, your garden can be a source of the healthy vegetables used in these recipes. Remember, as with any physical activity, don’t overdo it. Talk to your doctor if you experience any pain or discomfort.

 

ON THE UPSWING

It’s important to take time each day to listen to yourself and what you need. There are many who will give you advice, and you will see other survivors approaching their recovery in different ways. But it is important to know that you are unique.

~Carol LaRue, author and occupational therapist