2 T olive oil
½ onion, chopped
1 stalk celery, chopped
½ red bell pepper, finely chopped
1 tsp. minced garlic plus 1 tsp
1 tsp of each, chopped: thyme, rosemary
1/3 cup chopped parsley
2 egg whites
1.5 tsp. Dijon mustard
¼ C ketchup
2 T Worcestershire sauce
¼ C soy milk or low fat milk
2/3 C whole wheat breadcrumbs
2 lb. ground turkey meat
2 tsp. salt
2 tsp. black pepper
½ C canned tomatoes, crushed or chopped
Chopped parsley for garnish
Heat oil, add the onions, celery and bell pepper and cook until softened until caramelized (about 5 minutes). Add 2 tsp of the garlic and the herbs and cook for 2 minutes. Remove from heat and cool.
Preheat the oven to 350 degrees. Cool the vegetable mixture, add the eggs, mustard, ketchup, 1 tsp. of Worcestershire, and milk and mix until combined.
Add breadcrumbs, ground meat, salt and pepper and mix only until incorporated. Transfer to loaf pan and form. Pour the tomato mixture over the top and bake for 45 minutes to an hour. Season with salt and pepper. Garnish with fresh parsley.
*Meatloaf is even better when made a day before and reheated.
| Bethenny Frankel, a natural food chef, a health expert for Health magazine and star on Bravo's The Real Housewives of New York City, was recently in Charlotte promoting her book, "Naturally Thin - Unleash Your Skinnygirl™ and Free Yourself from a Lifetime of Dieting." At an event at Fresh women's clothing boutique, Bethenny signed copies of her national bestseller and encouraged women to alleviate toxic "food noise," and find your body's natural balance. Here is a great recipe from her book, "Naturally Thin - Unleash Your Skinnygirl™ and Free Yourself from a Lifetime of Dieting." Learn more about Bethenny and this national bestseller by visiting Bethenney.com |
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