For many, meatloaf is considered a comfort food which is defined by many as a food that makes us feel good when we eat it. Maybe it reminds us of our childhood or family. Or maybe it’s the food we turn to when we need to decompress from a rough week. Whatever the case may be, these foods are often not the best sources of nutrition.
So, I was asked to come up with a nutritious recipe. As a registered dietitian, I support plant-based diets that include more fruits and vegetables, but that does not mean cutting out meat completely. So, I decided to face this challenge by creating a recipe using meat with a veggie blend: meatloaf! This is not your traditional meatloaf because I have thrown in a nutritious flair that includes vegetables and healthy fats that you and your family are going to love.
Check out the recipe demonstration above!
- 2 12-inch celery stalks
- 2 6-inch carrots
- 1/2 medium yellow onion peeled
- 8 oz. cremini or white mushrooms
- 1 lb. lean ground turkey 93% lean, 7% fat
- 1/2 cup dry quick 1-minute oats
- 1 1/2 tsp. sea salt
- 1 tsp. ground black pepper
- 1 14.5-oz can no salt added diced tomatoes, drained
- 2 ripe Fresh California Avocados, seeded, peeled and cubed (1-inch)
- Nonstick oil spray
- Preheat oven to 375 degrees.
- Chop veggies into small pieces, or add to food processor.
- Add turkey to bowl, and add the chopped veggies to this bowl.
- Add oats and canned tomatoes and mix.
- Add avocados and mix.
- Add salt and mix.
- Add to pan.
- Bake for about 30 minutes covered, uncover, and cook for another 10 minutes.