Undercover Veggies

turkey meatloaf

A certain someone I know doesn’t like to eat vegetables, absolutely hates them.  So for dinner last night, I made turkey meatloaf with stealth mode vegetables.

  • Turkey Meatloaf with Stealth Mode Carrots
  • Mashed Potatoes with Stealth Mode Cauliflower
  • Roasted Brussels Sprouts


Turkey Meatloaf with Stealth Mode Carrots

  • Olive oil
  • 3 lbs ground turkey
  • 2 small yellow onions, diced
  • 2 carrots, grated
  • ½ teaspoon fresh thyme
  • 1 cup plain bread crumbs
  • Salt and pepper to taste
  • 1/3  cup and ¼ cup Worcestershire sauce
  • 1 teaspoon and ½ teaspoon tomato paste
  • ½ cup vegetable stock
  • 2 eggs beaten
  • ¾ cup ketchup

Preheat oven to 350 degrees.

Over medium heat, drizzle about a tablespoon of olive oil in a pan and cook the onions, carrots, thyme, and a pinch of salt and pepper until the onions are translucent.  Add 1/3 cup Worcestershire sauce, 1 teaspoon tomato paste, and the vegetable stock.  Combine thoroughly and allow the mixture to cool.

In a large bowl, combine the ground turkey, bread crumbs, eggs and the onion sauce mixture.  Hand mix very well and form into a loaf on a sheet pan.

In a small bowl, mix ¼ cup Worcestershire sauce, ½ teaspoon tomato paste, and the ketchup.  Spread mixture over meatloaf evenly.  Bake for 1 ½ hours until the internal temperature reads 160 degrees.  Let the meatloaf rest for 10 or so minutes before serving.

Mashed Potatoes with Stealth Mode Cauliflower

  • 4 small Yukon gold potatoes
  • ½ head of cauliflower
  • ½ cup vegetable stock
  • 6 cloves of garlic
  • ¼ cup Greek yogurt
  • ¼ cup grated parmesan
  • Salt to taste
  • Sliced chives

In a medium saucepan, boil the potatoes, cauliflower, and garlic until tender.  Using a food processor puree the cauliflower, potatoes, garlic and vegetable stock.  Transfer to a bowl and mix in yogurt and parmesan.  Add salt to taste.  Garnish with chives.

Roasted Brussels Sprouts

  • 1 ½ pounds Brussels sprouts
  • Olive oil
  • Kosher salt
  • Grated parmesan

Preheat oven to 400 degrees.  Cut off the ends of the Brussels sprouts and remove any brownish or yellow outer leaves.  Cut the sprouts in half and put in a large bowl.  Toss with a couple tablespoons of olive oil and a couple pinches of salt until well coated.  Spread evenly on a sheet pan.  Roast for half an hour until tender on the inside but the outer leaves are crispy.  Sprinkle with grated parmesan and serve immediately.




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