Meatloaf is having a bit of a renaissance. At least here in the South were “Down Home Cooking” is the latest trend. There are several high end restaurants around us that have their own (dressed up) version of mom’s go-to recipe. Even I have hopped on the bandwagon in the past couple years making a bison and a vegan version, both of which got rave reviews in our house. Today I am posting my latest experiment on the meatloaf front: veggie stuffed turkey meatloaf.
What exactly is that? Well, I basically took a normal meatloaf recipe, exchanged the beef for turkey, the breadcrumbs for carrots, and added in some spinach for good measure. Sure, it’s not the sexiest dish on the planet, but it pretty tasty and healthy.
Because I am limiting the fat in this recipe, it was pretty important to me to add in a lot of additional flavors. To the meatloaf mix I added cilantro (Yes, that is rosemary in the picture. Forget you ever saw that) and loads of garlic. Then to the ketchup basted on top, I added some paprika, garlic powder, and chipotle chili powder. If you like things spicey, you could also add in hot sauce to either the meat mixture or the ketchup or both.
I baked the meatloaf in the mini loaf tins because they are the perfect individual size. You could of course use a normal loaf tin and cut the meatloaf into slices. We served ours with a side of steamed veggies to complete the meal, but these little meatloaves would be great with some smashed cauliflower, too!
[yumprint-recipe id=’10’]
[…] like I have mastered the art of “vegetable filler”. I will stick carrots and spinach in meatloaf or meatballs. I have even snuck (sneaked?) both into brownies before. Well, these tortillas are no […]