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The Devil Wears Parsley

Feed Your Inner Rock Star

October 5, 2011 Miscellaney

Turkey Meatloaves with Cauliflower Purée

So, I’m still on this weight loss journey (especially after Pittsburgh!), and I’ve been really eating ‘clean’ for the past few days. It’s treated the waistline well, but it drives me NUTS! Sometimes it’s just so dang BORING! Chicken breast and broccoli. Good… good for you…. but boring.



So, with all the ‘healthy’ food I’ve got in the fridge, I decided to get a little crazy. You know me, the resident nut-bag! I remembered making these sort of ‘meatloaf burgers’ awhile back, but with beef. Turkey is a great substitute for beef, and I always love pairing it with spinach. So, I decided to sauté some onion for added moisture to the turkey, sun-dried tomato for flavor, and spinach for nutrition! I hope you enjoy! (Especially with a nice, cold, festive beer!)

Turkey Meatloaves w/ Cauliflower Purée



By Natalie Wiser-Orozco
Published: October 5th, 2011
Something light, low carb, yet hearty for the cold winter season!

1 ¼ pounds Ground Turkey
1 ½ Cups Yellow Onion, diced
1/3 Cup Sun-Dried Tomatoes, diced
3 Cups Fresh Spinach, chopped
1 Teaspoon Garlic Salt
¼ Teaspoon Pepper
¼ Teaspoon Poultry Seasoning
¼ Teaspoon Celery Salt
¼ Teaspoon Onion Powder
½ Cup Rolled Oats
1 Egg
1 Tablespoon Extra Virgin Olive Oil
3 Cups Cauliflower
1 Tablespoon Butter, Unsalted
1/3 Cup Cheese
¼ Cup Ketchup

Heat oven to 400ºF. Boil the cauliflower in a saucepan for about 5 minutes, until tender. Meanwhile, heat a large skillet over medium heat, and add olive oil. Sauté onions until translucent, about 3 minutes. Add in sun-dried tomatoes, and sauté a minute more. Season with ½ tsp. Garlic salt & some pepper to taste. Add spinach, and cook until just wilted, then turn off the heat. In a large mixing bowl, add the turkey, remaining spices, rolled oats, egg, and cooled veggie mixture. Mix until just combined, shape into loaves, return them to the pan that the veggie mixture was cooked in, top with ketchup if desired, and place in oven for 25-30 minutes, until done. Drain the cauliflower, add the butter, cheese, and salt and pepper to taste, and blend with a hand held blender. Place a scoop of the mixture on a plate, and top with one of the meatloaves.

Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 4 Meatloaves

Serving size: 1 Meatloaf & 1/4 of the Cauliflower Purée
Nutrition Information Per Serving:
Calories: 361
Fat: 12.7g
Cholesterol: 148.3mg
Sodium: 663.1mg
Carbohydrates: 23.4g
Fiber: 4.7g
Sugars: 7.8g
Protein: 42.3g

Turkey Meatloaves with Cauliflower Purée Printable Recipe

Categories: Miscellaney Tags: butter, cauliflower, celery salt, cheese, garlic salt, ground mustard, oats, olive oil, onion, onion powder, pepper, poultry seasoning, spinach, sun-dried tomato, tomato, turkey

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Reader Interactions

Comments

  1. Angel says

    October 5, 2011 at 11:11 pm

    I can’t wait to get home!

    Reply
  2. Headbanging Hostess says

    October 7, 2011 at 4:01 am

    I got purple cauliflower at the Farmers market – beautiful; color, that would look awesome on the plate! They also have orange. I usually don’t like cauliflower, but I roasted it this time and it was really nice 🙂

    Reply
  3. Anne says

    October 8, 2011 at 8:29 am

    Oh wow! This looks fantastic.

    Reply
  4. Angel says

    October 10, 2011 at 10:10 am

    This Cauliflower was BETTER than any mash potatos i have ever eaten…no lie~!

    Reply

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Heavy metal mosher, and mother of cats who loves spreading the word about superior ingredients and wants to inspire you to rock out in your kitchen! Soprano soloist in a former life.
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