02 May Spring Lover’s Meatloaf
Meatloaf takes on a whole new meaning when it’s full of the best vitamin-rich veggies Spring has to offer plus lean ground turkey, sharp cheddar, and fresh garlic and herbs. Spring Market Meatloaves also have an ideal balance of lean protein, fat and carbohydrates to stabilize your blood sugar levels and naturally help you to burn fat and increase your energy and metabolism. Simply double the recipe and make these mini meatloaves in bulk for nutritious grab and go meals all week long. Serve with your favorite Spring vegetable like asparagus or spinach on the side. This recipe was also featured in South Shore Living Magazine and is a huge hit. And if you like this recipe, you’ll probably also like my Farmer’s Market Meatloaf! Enjoy friends.
Spring Lover’s Meatloaf
Makes 6 individual meatloaves
- Your choice of cooking spray
- ½ large leek, chopped small
- 1 large carrot, peeled and grated on a cheese grater
- 6 mushrooms (I used baby bella mushrooms), chopped very small
- 5 sprigs fresh thyme, leaves removed and chopped
- ½ heaping teaspoon sea salt
- Fresh ground black pepper
- 3 large garlic cloves, finely minced
- 2 tbsp. Worcestershire sauce
- 1 heaping tablespoon all natural tomato paste
- 93% fat free ground turkey
- 2 egg whites
- 1 heaping cup of shredded extra sharp cheddar cheese (optional)
- ½ cup plus 1 heaping tablespoon instant oats (can use gluten free if desired)
- 1 big handful kale, rough chopped
- All natural ketchup (I use all natural)
- Chopped fresh chives for garnish
- Preheat oven to 350 degrees. Heat a large non-stick pan over medium to medium-high heat. Spray pan generously with your choice of cooking spray.
- Once pan is hot, add leeks, carrots and fresh thyme. Sauté for approximately 4 minutes or until softened. Lower heat to medium, add mushrooms and sauté another 3 minutes or so until softened. Add salt and plenty of fresh ground black pepper (we’re over seasoning a bit to flavor the turkey too). Add garlic and sauté for two minutes. Stir in Worcestershire sauce and tomato paste until combined. Scrape the veggie mixture into a large bowl and let cool until room temperature. In the meantime, spray a large sheet pan with cooking spray.
- Once veggie mixture is cooled, add turkey, egg whites, cheddar cheese, oats and kale into the veggie bowl and mix gently with hands until just combined (don’t over mix). The mixture should be fairly wet but if it’s too wet to work with add another heaping tablespoon of oats. Shape into 6 oval patties and arrange on sheet pan.
- Spread about 2 teaspoons of ketchup on each meatloaf. Bake for about 20 to 25 minutes or so until cooked throughout. Remove from heat and garnish with fresh chives. 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 boost your metabolism. It’s slightly low in carbs, so feel free to addyour favorite veggie on the side.