My sister has been asking me for a while now to make a healthier version of my grandmother’s meatloaf. I thought about it and came up with something that is much healthier, and to my taste buds, more exciting.
The original recipe uses a mixture of beef and pork and ¾ cup of ketchup. My first thought was to change the meat to turkey, and the second thought was to get rid of the ketchup. In whole foods cooking the idea is to use fresh foods, not bottled or canned. And for inflammation, you want to stay away from red meat and sugar, and bottled ketchup has a lot of added sugar, so out it goes. The celery and onion in the original recipe are good because they add flavor, fiber, and moisture, so I threw in extra onion and celery. I also added a rainbow of vegetables, Swiss chard, red pepper and carrots, for the added nutrients and color.
Turkey Loaf is good and it tastes even better with Red Bell Pepper Sauce. In fact, I think the sauce is just as good as the Turkey loaf. Go ahead and try them together and let me know what you think.
Tip – when chopping the celery, bell peppers and carrot, first cut them into equal size strips and then cut them into small cubes so they will all be about the same size and shape.
1 ½ pounds of turkey
3/4 cup onion, finely chopped
1/3 cup red bell pepper, finely chopped (approximately 1/3 inch)
1/3 cup carrot, finely chopped
1/2 cup celery,
1/2 cup chopped Swiss chard leaf
1/4 cup tapioca
1/2 cup soft whole wheat bread crumbs (dry crumbs if soft aren’t available)
1/4 cup soft whole wheat bread crumbs
3/4 teaspoon thyme
3/4 teaspoon salt
Pre-heat the oven to 350°, and line an 8 ¼ x 4 ¾ bread pan with tin foil. This will make clean-up simple and it will be easier to turn the loaf out onto a plate.
Mix all the ingredients together well and place them in the pan, and bake the turkey on the middle oven rack for approximately 50 to 60 minutes. The internal cooking temperature should reach 165°.
Slice thinly and serve with Red Bell Pepper sauce.
This dish goes especially well with Sautéed Swiss Chard
This recipe is posted on Slightly Indulgent Tuesdays