I love your brain

When I’m in organized mode, I do some cooking on Sundays so that we have meals that are easy to prepare during the week. I’ll make a big batch of turkey chili and freeze a few containers for the coming couple of months, maybe a soup, a veggie laden chicken pot pie filling (my husband’s favorite), and simple things like turkey meat balls, easy to throw into sauce with pasta, on toasted garlicky bread for an open faced sandwich, or sliced to top my husband’s amazing homemade pizza…Then all that’s needed is a toss into the oven, or quick stove top prep and maybe a simple tossed salad. It helps keep us on track and ensures that we have healthy meals. Today, I made a couple of turkey meatloaves, one for the week and one for the freezer. I made this recipe up and vary it depending on what I have on hand but it always comes out moist, flavorful and is great cold for a sandwich or on it’s own. It’s a bit healthier than the usual versions because there’s loads of veggies in the mix.

TURKEY MEATLOAF

1 pound Ground Turkey
1 medium onion
1 peeled carrot
1 stalks of celery
3 cloves of garlic
2 generous handfuls of greens – Whatever you have…spinach, super greens, kale
Handful of flat leaf parsley
1 tablespoon olive oil
1 tablespoon Worchester sauce
1 tablespoon tomato paste
1 egg
½ cup breadcrumbs or panko

1. Preheat oven to 350 degrees.
2. Throw all of the veggies into a food processor and pulse until everything is chopped finely but not pureed.
3. Heat the olive oil in a skillet. Add the veggie mixture and sauté for a few minutes.
4. Add the Worchester sauce and tomato paste and heat until everything is incorporated.
5. Remove from heat and let veggies cool.
6. Mix the veggies, ground turkey, egg and breadcrumbs in a large bowl until well incorporated. I use my hands.
7. Pour mixture into a loaf pan and press evenly into the pan.
8. Bake for 45 minutes.