Turkey Meatloaves w/ Cauliflower Purée

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By Natalie Wiser-Orozco
Published: October 5th, 2011
Something light, low carb, yet hearty for the cold winter season!

1 ¼ pounds Ground Turkey
1 ½ Cups Yellow Onion, diced
1/3 Cup Sun-Dried Tomatoes, diced
3 Cups Fresh Spinach, chopped
1 Teaspoon Garlic Salt
¼ Teaspoon Pepper
¼ Teaspoon Poultry Seasoning
¼ Teaspoon Celery Salt
¼ Teaspoon Onion Powder
½ Cup Rolled Oats
1 Egg
1 Tablespoon Extra Virgin Olive Oil
3 Cups Cauliflower
1 Tablespoon Butter, Unsalted
1/3 Cup Cheese
¼ Cup Ketchup

Heat oven to 400ºF. Boil the cauliflower in a saucepan for about 5 minutes, until tender. Meanwhile, heat a large skillet over medium heat, and add olive oil. Sauté onions until translucent, about 3 minutes. Add in sun-dried tomatoes, and sauté a minute more. Season with ½ tsp. Garlic salt & some pepper to taste. Add spinach, and cook until just wilted, then turn off the heat. In a large mixing bowl, add the turkey, remaining spices, rolled oats, egg, and cooled veggie mixture. Mix until just combined, shape into loaves, return them to the pan that the veggie mixture was cooked in, top with ketchup if desired, and place in oven for 25-30 minutes, until done. Drain the cauliflower, add the butter, cheese, and salt and pepper to taste, and blend with a hand held blender. Place a scoop of the mixture on a plate, and top with one of the meatloaves.

Prep time: 7 min
Cook time: 30 min
Total time: 37 min
Yield: 4 Meatloaves

Serving size: 1 Meatloaf & 1/4 of the Cauliflower Purée
Nutrition Information Per Serving:
Calories: 361
Fat: 12.7g
Cholesterol: 148.3mg
Sodium: 663.1mg
Carbohydrates: 23.4g
Fiber: 4.7g
Sugars: 7.8g
Protein: 42.3g