electrolux137
Well-known member
"NEW-FASHIONED" TURKEY MEAT LOAF
This is my own variation on a recipe by Paula Deen. It's one of the tastiest meat loaves I've ever had. You'd never know it, but It's low in carbs and calories. (It's a far cry from her old recipe mantra, "Ya take two sticksa butta, two cupsa shuugah, two cupsa flaowah...!")
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1⁄2 medium head cauliflower, cut into small florets (two generous cups)
1/2 cup chicken broth
2 tsp olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 medium carrot, finely chopped
3 cloves garlic, finely chopped or pressed
1 1⁄2 pounds lean ground turkey
1 large egg, lightly beaten
1/2 cup quick-cooking oats
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon ground black pepper
1⁄4 cup chopped parsley
Topping:
1/3 cup ketchup
1 tablespoon Dijon mustard
1. Preheat oven to 375 degrees F. Cover a Baking sheet with foil and lightly coat with olive oil cooking spray.
2. Dump the cauliflower florets into a medium saucepan and pour in the chicken broth. Cover the pot with a lid. Simmer until tender.
3. Dump the cauliflower and broth into a food processor. Blend until smooth, scraping sides of processor bowl as necessary. Let cool. The cauliflower will thicken as it cools down.
4. Heat oil in a large, non-stick sauté pan. Once shimmering, sauté onion, celery, carrot and garlic until just the onion is just softened. Remove to a large mixing bowl to cool.
5. Once the onion mixture has cooled, add the pureed cauliflower, turkey, egg, salt, pepper, parsley, oats and Parmesan cheese.
6. Thoroughly blend ingredients well and dump onto the baking sheet.
7. Shape into a loaf to about 2” in height in the center of the baking sheet.
8. In a small bowl, mix together the ketchup and mustard and brush onto the top of the loaf.
9. Bake for 45 minutes, until cooked through. Rest for 5 minutes before slicing.
I served it with wild rice (low in carbs, high in fiber).
This is my own variation on a recipe by Paula Deen. It's one of the tastiest meat loaves I've ever had. You'd never know it, but It's low in carbs and calories. (It's a far cry from her old recipe mantra, "Ya take two sticksa butta, two cupsa shuugah, two cupsa flaowah...!")
~ ~ ~ ~ ~ ~ ~
1⁄2 medium head cauliflower, cut into small florets (two generous cups)
1/2 cup chicken broth
2 tsp olive oil
1 small onion, finely chopped
1 stalk celery, finely chopped
1 medium carrot, finely chopped
3 cloves garlic, finely chopped or pressed
1 1⁄2 pounds lean ground turkey
1 large egg, lightly beaten
1/2 cup quick-cooking oats
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons salt (or to taste)
1/2 teaspoon ground black pepper
1⁄4 cup chopped parsley
Topping:
1/3 cup ketchup
1 tablespoon Dijon mustard
1. Preheat oven to 375 degrees F. Cover a Baking sheet with foil and lightly coat with olive oil cooking spray.
2. Dump the cauliflower florets into a medium saucepan and pour in the chicken broth. Cover the pot with a lid. Simmer until tender.
3. Dump the cauliflower and broth into a food processor. Blend until smooth, scraping sides of processor bowl as necessary. Let cool. The cauliflower will thicken as it cools down.
4. Heat oil in a large, non-stick sauté pan. Once shimmering, sauté onion, celery, carrot and garlic until just the onion is just softened. Remove to a large mixing bowl to cool.
5. Once the onion mixture has cooled, add the pureed cauliflower, turkey, egg, salt, pepper, parsley, oats and Parmesan cheese.
6. Thoroughly blend ingredients well and dump onto the baking sheet.
7. Shape into a loaf to about 2” in height in the center of the baking sheet.
8. In a small bowl, mix together the ketchup and mustard and brush onto the top of the loaf.
9. Bake for 45 minutes, until cooked through. Rest for 5 minutes before slicing.
I served it with wild rice (low in carbs, high in fiber).
