Try this healthful meatloaf recipe, just like Mom used to make.
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My mother makes the best meatloaf. She used to make it practically once a week when I was a kid. And I was thinking how could I update her recipe while keeping all the magic. I found a way to make it a little more modern, a little healthier with all of the flavor. Just cutting up an onion here, one quarter is for the topping and the rest is for inside the meatloaf, a half cup of red pepper. I love red pepper in this recipe because you just see these beautiful colorful flecks of red contributes a little bulk, makes each serving a little bit bigger, adds lots of nutrients and that sweet beautiful flavor and amazingly one red pepper has the same vitamin C as three oranges. Just dicing these about a half cup. And now my secret ingredient, three quarters of a cup of quick cooking oats. I’m just going to moisten them first of about half a cup of skim milk. So no fat, just all of the nutrients and it helps moisten the oats a little bit. Now for the big swap out. I’m using turkey breast, ground turkey breast instead of ground beef and I make sure I ask for turkey without any skin, it’s really key, it’s the leanest possible and this ensures a really really light meatloaf but really meaty meatloaf. Put all these ingredients in. These oats have had a chance to soften a bit. A couple of eggs to help bind it together, some salt and pepper. Some Worcestershire sauce, two teaspoons and that adds a beautiful pecan flavor. Some ketchup a quarter cup. There we go, now for the fun part. You roll up your sleeves and you dig in, get your hands dirty just kind of mush that all together. And I love to use my hands with this, I really think it’s the only way to go. because I want everything completely integrated. The thing is I also want to be careful not to over mix because for some reason, I can also toughen the meatloaf. It’s a dirty job but someone’s got to do it. alright, ready to load, put that beautiful mixture in there, give it the shape of a meatloaf and make it so that it’s about 5 inches across. That looks great. I’ll go wash my hands. Now for the toppings, a can of tomato sauce and the sauce is loaded with antioxidants which is kind of like the cavalry, comes in to sweep the toxins from your body, just kind of spread that around a bit and I love this addition, some onion rings and these get beautiful and crispy when they’re in the oven, they provide such great flavor and texture and it looks beautiful. So I’ll bake this at 350 for about an hour or until the oven thermometer reads 160. To go with mom’s turkey meatloaf, broccoli with toasted garlic. Three cloves of garlic thinly sliced, we always have broccoli for dinner at my house. We used to call it little trees which made it sort of a fun and adventurous thing to eat. I am making it sautéed with toasted garlic, steaming it first. One tablespoon of oil in this pan that’s been heating up. It’s so much better to use oil than butter because butter has all that saturated fat and olive oil has all that heart healthy fat. I’m going to keep it moving, keep my eye on it just takes a minute. If it burns, it gets bitter. That’s done. Really crispy. My broccoli is done, it’s gorgeous and I’m just going to put this in this pan so it can get all the flavor of the infused oil. It’s cooked in the steamer and I’m always sure to steam it because the less contact it has with water, the more nutrients it retains. And then I’m really just flavoring it here, one cup of broccoli covers you for 75% of your daily need for vitamin C. Alright, that’s ready. Put that in my serving bowl. So delicious. The smells are just amazing. Now, I’ll use this as my topping, sprinkle it all over crispy bits of toasted garlic, some salt pepper, it smells incredible. Now everything is done.