Comfort

We all have our list of our favorite comfort foods, foods or dishes that warm our hearts. Whether through taste, or memories, sweet, fatty, loaded with carbohydrates that fill the belly, whatever the reason is that you find certain foods comforting, we all need them from time to time. So enjoy your comfort foods, let them flow through your body and warm you down to your toes. If some of these foods on your list are not so healthy, allow yourself the indulgence, OR you can create a healthier version that you can in indulge in more often.

Macaroni and cheese I know is on someones list, that cheesy macaroni just melts in your mouth!!! How about trying one with a lentil or vegetable based pasta and a cheese sauce made from nuts?!?! It may not be exactly the same, but a tasty substitute to have in your diet more often. Ice creams that can be made with coconut milk, and maple syrup as sweetener, just as tasty but without the dairy and sugar. I am sharing with you today a meatloaf recipe full of flavor and texture, with an ingredient list that is healthy.

We all need a little comfort right now, and it seems to me so many people have been spending more time in the kitchen. So let's have some fun!!! Let me know what recipes or dishes you would like me to share with you. Seafood, chicken, vegetables, desserts, plant based meals...just let me know and we can get cooking!!!


Pesto Meatloaf (no cheese, no nuts)


Ingredients:

Pesto

1 cup packed fresh basil

1 cup packed fresh spinach

4-5 cloves garlic

½ cup plus 1 tbsp olive oil

½ tsp salt

½ tsp pepper

Place all ingredients into a food processor, process until creamy pesto consistency.

Loaf

½ onion chopped

1 zucchini, shredded

1 carrot, shredded

¼ cup button or crimini mushrooms, chopped

2 lbs ground turkey

1 large egg, whisked

½ cup sundried tomatoes, chopped (optional)

Tomato paste (optional) for the top of the meatloaf

*Or you can save about ¼ of the pesto and pour it over the meatloaf when serving

Preheat oven to 375 degrees

In a large skillet add 1 tbsp olive oil, once heated add the onions, cook until translucent.

Add the grated carrot, zucchini and mushrooms and saute for about 5 minutes or until vegetables are soft.  Transfer cooked vegetables to a bowl and let cool for about 5 minutes.

Once cooled add the ground turkey, egg and pesto (sundried tomatoes if using).  Stir with spoon or your hand until well blended.

Place meatloaf into a loaf pan and bake for 1 hour.

Remove from oven and drain the liquid from meatloaf and pan.  If using tomato paste spread it on top of the meatloaf and put back in the oven for 15 minutes.



Pesto Meatloaf




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