Recipe of the Week

I often find myself watching hours of the TV Food Network (don’t worry, I’m usually on the treadmill) BUT I have a hard time with all the fatty recipes and ingredients. So, I often get ideas for meals that I can “healthyize”.

This one came from a show called Everyday Italian. You see, my husband loves meatloaf (we are midwestern ya know) but I can’t stand the idea of all that fat and cholesterol in the beef, cheese, eggs and milk so I set out to make a healthy version. Now, I will say it didn’t go over the first time I made it but after a few tries I have come up with a nice healthy version that I think you will like. Just remember…it’s not beef so IT WILL BE DIFFERENT THAN YOUR MAMAS MEATLOAF!

***I felt I had to say that because inevidably I get an email complaining that a readers husband didn’t like it because it wasn’t like the regulat meatlaof. NO it’s not and you just can’t compare it BUT this version will certainly help keep your cholesterol in check and weight down. You have to give a little in order to receive, ya know. You have to teach your tastebuds to like non-fatty foods and that takes a bit of time. Keep an open mind and keep on trying recipes until you find several your family enjoys.

Wrapped UP Turkey Meatloaf

INGREDIENTS:

1/3 cup fresh whole grain bread crumbs (see below for details)

¼ c chopped flat-leaf parsley

2 large egg whites (or equivalent in Egg Beaters)

2 tbsp fat free milk

¼ cup part-skim Parmesan or Romano cheese

1/4c sun-dried tomatoes, chopped (not in oil)

¾ tsp salt

¾ tsp freshly ground black pepper

½ pound ground turkey

½ pound ground turkey breast

6 thin slices of Canadian Bacon

INSTRUCTIONS:

I like to use fresh bread crumbs made from high fiber whole grain bread. The bread crumbs in the can are usually made from white bread and have added stuff you just don’t need. I actually lay a bunch of old bread out on a baking sheet to dry and then blitz it in the food processor. Then store in freezer bags for when you need it.

8 Servings Total
’t over mix it, you’ll end up with mush.

On a baking sheet lined with parchment paper, lay out the Canadian Bacon, overlapping the slices, creating a large rectangle. Then place the meatloaf in the center and shape into a loaf. Using the parchment, press the bacon around the loaf and tightly wrap the loaf in the parchment. While tightly covered with the parchment, bake until the internal temp reaches 165 degrees on your thermometer. Somewhere around 45 minutes but ovens will very.

The original recipe I got the idea from had you creating meatloaf sandwiches using Italian rolls and a mayo mix dressing. You could still do this by using a whole grain bun and using the following spread:

1 cup olive oil based or low-fat mayo.

3 cups arugula (look near lettuce section at the store)

Blend until smooth and refrigerate until ready to serve.

Personally, I like good ol’ ketchup on mine but that’s just how we do it around here. Depends how fancy you want to get. LOL

6 Servings Total (meatloaf only)

Each serving has 6g fat, 184 calories, 23g protein, 8 carbs. It does have some cholesterol (70mg) but omit the cheese, only use white turkey and take it easy on the bacon and you’ll lower that number considerably)

Just know the meatloaf will be a bit more dry if you use only turkey breast meat.

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