Farmer’s Market Meatloaf

01 Apr Farmer’s Market Meatloaf

Say hello to Farmer’s Market Meatloaf! Loaded with vitamin-rich vegetables, lean ground turkey and garlic, Worcestershire sauce, extra sharp cheddar and fresh herbs, this spin on classic comfort food has become one of my most popular recipes. I’ve packed these mini meatloaves with a great balance of lean protein, fat and fiber-rich carbohydrates to help you burn fat, build lean muscle and boost your energy! One trick I rely on (that you’ll get to try in this recipe) is throwing a big handful of chopped greens like spinach or kale into a dish before cooking. Greens add color and freshness and contain anti-aging, disease fighting vitamins & phyto-nutrients plus iron and calcium…awesome! If you’re dairy free, these taste just as amazing without the cheese. You can also swap the whole wheat bread crumbs for gluten free bread crumbs or instant gluten free oats. Make Farmer’s Market Meat-loaves in bulk for the week so you have easy, balanced meal options on hand. There’s room for a little more carbs so feel free to serve with your favorite veggies on the side. Let me know what you think!

Farmer’s Market Meatloaf

Makes 10 mini meatloaves, Serves:5

INGREDIENTS

• Your favorite cooking spray
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, peeled and grated on a cheese grater
• 1/2 red bell pepper, finely chopped
• 3 sprigs fresh thyme, leaves removed and chopped
• 1/2 teaspoon sea salt
• Fresh ground black pepper
• 3 large garlic cloves, finely minced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons all natural tomato paste
• about 1 pound of 93% lean ground turkey (I’m not a fan of anything leaner)
• 2 egg whites, lightly beaten
• 1 heaping cup shredded extra sharp cheddar cheese
• 1/2 cup gluten free or whole wheat panko bread crumbs or instant oats
• 1 handful of spinach leaves or baby kale, rough chopped
• All natural ketchup (Whole Foods has some great ones)
• Chopped fresh parsley for garnish, optional

INSTRUCTIONS

1. Preheat oven to 325 degrees. Heat a large, non-stick pan over medium high heat. Spray generously with cooking spray.
2. Once pan is hot, add onion, celery, carrot, red bell pepper and thyme. Saute for approximately 8 minutes or until soft. Add salt and plenty of fresh ground black pepper (we’re over seasoning a bit because this mixture will be used to season all of the turkey).
3. Lower heat to medium and add garlic. Stir in Worcestershire sauce and tomato paste and cook for two minutes. Scrape the veggie mixture into a large bowl and bring to room teperature. In the meantime, spray a large sheet pan with cooking spray.
4. Once veggie mixture is cooled, add turkey, egg whites, cheddar cheese, bread crumbs or oatmeal and kale into the bowl and mix gently with your hands until just combined (don’t over mix). Shape into 10 oval patties and arrange on a sheet pan. Spread about 1 teaspoon of ketchup on top of each and bake for approximately 28 minutes or until cooked throughout. Remove from heat and garnish with fresh parsley if desired. Enjoy!

SO, WHAT’S THE NUTRITION BALANCE?

This recipe has an awesome balance of protein, carbohydrates and fat to stabilize your blood sugar levels and help you to burn fat and boost your metabolism. It’s slightly low in carbs, so feel free to addyour favorite veggie on the side.