Balsamic Glazed Turkey Veg Loaf 
with Cauliflower Parsley Purée and Baby Arugula Salad

Ingredients

1 lb 99% Fat Free Lean Ground Turkey

1 Red Bell Pepper

1 Yellow Bell Pepper

1 cup of grape or cherry tomatoes

2 Carrots (or several baby carrots)

1 Egg

½ Cup Grated Parmesan or Pecorino

½ Cup Bread Crumbs (Panko, if possible)

Olive Oil

Balsamic Vinegar

Garlic paste (or minced, powder, cloves, whatever you have)

Ketchup (Heinz is great… or you can be crazy and make your own like I did simmering tomato paste, brown sugar, red wine vinegar, salt, pepper, and paprika)

Parsley

Red Pepper Flakes

Head of cauliflower

Baby arugula greens mix (Trader Joe’s Sorrento mix is perfect)

Seasoning salt (make your own, or Lawry’s)

Instructions

Balsamic Glazed Turkey Veg Loaf

Preheat oven to 425 degrees.

Finely dice bell peppers, carrots, tomatoes; sauté with olive oil, salt, pepper and garlic paste until cooked through, and then take off heat.

Whisk egg, parsley in large mixing bowl. Then, mix in parmesan, bread crumbs, ½ cup of ketchup, 2 tablespoons of balsamic vinegar, meat, then vegetable mix.

Lightly wipe baking pan with olive oil (I used 7” round pie dish, 9x5 loaf pan or 7” square pan work) and press mixture evenly into the dish. 

Mix “ketchup” and balsamic, and then brush evenly over the top.

Bake for an hour. Let rest covered for about 10 minutes before slicing. Makes 8 servings.

Cauliflower Parsley Purée

After your turkey pie is in the oven, boil or steam a head of cauliflower cut into florets in a large pot with a little salt.  After cooked through (about 20 minutes), drain, then put the florets back in the pot with chopped parsley, a dash of garlic powder, pepper, and tablespoon of olive oil.

Let this sit off heat until you take out your TurkeyVegLoaf. While the loaf is resting, bring the temperature up on the cauliflower, and then use an immersion blender (or food processor) until it’s lovely and fluffy. You can always cheat with a dash of half and half or heavy whipping cream; salt to taste.

Baby Arugula Salad

Keep it simple. Toss this with olive oil, balsamic, seasoning salt and pepper.  

• Source: mixmediology.com