Our friend and fellow registered dietitian Michelle Dudash just came out with a fab new book that we absolutely love!
- It’s Quick: Most recipes can be prepared in thirty minutes or less!
- It’s Clean: The ever-growing “clean food” movement, which focuses on a healthy, whole foods-based approach to eating, lies at the foundation of this book, so you can be sure you’re feeding your family the very best.
- It’s Green: Featuring eco-friendly tips, along with information on how to go green while shopping and cooking, you’ll find it a cinch to keep your family and the planet happy.
- The Recipes are delish! Check this one out—and get the book for so many more!
Turkey, Vegetable & Oat Mini-Meatloaves with Marinara Sauce
I love that meatloaf can be mixed ahead of time and popped into the oven right before dinner, and making smaller loaves cuts cooking time by half. If you want to make the mixture ahead of time and refrigerate, just be sure to let it temper for 20 minutes on the counter before putting it in the oven to ensure more even cooking.
- Expeller-pressed canola oil spray
- 1 (8-ounce, or 225 g) package crimini (baby bella) mushrooms (about2½ cups)
- 1 small yellow onion, cut into eighths (1 cup, or 160 g)
- 4 cloves garlic (or 2 teaspoons [6 g] minced)
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 cup (80 g) dry rolled oats
- 2 large eggs
- 1 pound (455 g) lean ground turkey (or beef or bison)
- 1¾ cups (438 g) pasta sauce, divided
- 3 tablespoons (45 ml) red wine vinegar
- 1 tablespoon (6 g) Italian herb seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Preheat oven to 375°F (190°˚C, or gas mark 5). Coat a 9 x 13-inch (23 x 33 cm) baking pan or six mini loaf pans with spray. Pulse mushrooms in a food processor until finely chopped and add them to a large bowl. Repeat with onion and garlic.
- Place a large frying pan over medium heat and add oil. When oil is shimmering, add vegetables and sauté for 7 minutes or until water releases and evaporates completely, lowering the heat as necessary. Set aside.
- Process the oats until they are of a fine consistency. Whisk the eggs in the bowl used for the vegetables. Add processed oats, turkey, ¾ cup (188 g) of pasta sauce, cooked vegetables, vinegar, Italian seasoning, salt, and pepper and stir together with a fork until blended.
- Scoop the mixture into 6 mounds on the pan or into each mini-loaf pan, about ¾ cup (187 g) each. Shape each mound into a 4 x 2-inch (10 x 5 cm) loaf. Spread remaining 1 cup (250 g) of pasta sauce on top of the loaves, distributing evenly. Bake on middle rack for 25 minutes, turning pan midway through cooking, until loaves are firm or a thermometer inserted in the middle reads at least 165°F (74°C). Allow loaves to rest for 5 minutes before serving.
Total Prep and Cook Time: 55 minutes • Yield: 6 servings, 1 loaf each
Per serving: 330 calories; 12 g total fat; 3 g saturated fat; 23 g protein; 32 g carbohydrate; 5 g dietary fiber; 115 mg cholesterol.
- Good-tasting pasta sauces don’t have to come all the way from Italy. Opt for one made with domestically grown tomatoes.
- Just read the label.
- You can finely chop vegetables with a knife rather than using a food processor if you prefer.
- Whole oats can be added to the meat mixture for a more rustic texture.
Leave a comment here, on our Facebook page or responding to us on twitter telling us why this cookbook would be good for you and you’ll be entered in the raffle to win a copy!