Eat Your Veggies

 



I've been using Jessica Seinfeld's Deceptively Delicious cookbook for about 2 years, covertly hiding veggies in my dinners, muffins, and breads. I don't have a freezer full of veggie purees anymore. It takes a lot of time and effort! But, I will steam and puree a bit for my favorite recipes. 

If you know me, you know I'd gag at the sight of meatloaf.....BUT, she has a fabulous recipe that uses ground turkey and bacon (turkey, but use what you like....I love turkey bacon!) Come on, don't be a chicken. Try it and get past the word 'loaf' in your dinner. If I can, you can! (Just don't tell everyone how healthy it really is.)

        Italian Meatloaf

   1 cup Italian-style (seasoned) breadcrumbs

               1/2 cup skim milk

2 Tbsp olive oil

1/2 onion, finely chopped

2 celery stalks, finely chopped

1 pound lean ground turkey

1/2 cup grated Parmesan cheese

1/2 cup carrot puree (Don't have any? steam a handful and mash 'em in.)

1/4 cup ketchup

1 tsp salt

1/8 tsp pepper

1 cup bottled tomato sauce (I find this too much and prefer BBQ sauce on ours)

4 slices turkey bacon (Oscar Mayer is my favorite)

1. Preheat the oven to 350 degrees. Coat a 9x5-inch loaf pan with cooking spray.
2. In a large bowl, soak the breadcrumbs in milk.
3. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt, and pepper, and stir to combine.
4. Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce (or BBQ) over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Serve with some mashed potatoes and you have a complete meal full of 'comfort food' you don't feel guilty eating.