Turkey Veggie Meatloaf… Sneak in the Vegetables!
Being a parent means that you need to teach your children healthy eating habits. Which, sadly, means I can’t toss my children frozen nuggets and Easy Mac every night. But it also means finding slightly deceitful ways to get my children to ingest vegetables.
Introducing Turkey Veggie Meatloaf – which we tell the kids is actually steak (because that’s what fancy princesses eat at restaurants). And I also don’t tell my husband I used turkey instead of ground beef, muwahaha.
1 pound lean ground turkey
1 white onion
1 red bell pepper
1/2 cup couscous OR breadcrumbs if you don’t know what the heck couscous is
2 tablespoons Worcestershire sauce
Salt & pepper to taste
1 tablespoon Worcestershire sauce
1/2 cup BBQ sauce (we love Sweet Baby Rays)
2 tablespoons Dijon mustard
1. Preheat your oven to 400
2. Chop up the veggies and toss into a food processor. Or, if you’re like me, put into one of those slap chop things that don’t seem to work. You want them chopped small, but not liquid-y. The smaller they are, they harder it is for children to say “eww, what IS this?”
3. Mix the ground turkey, egg, couscous, and Worcestershire sauce. Add in the chopped veggies. It’s really best to mix meatloaf by hand, even though it feels absolutely disgusting.
4. Cover a baking pan with aluminum foil (hello easy clean up) and shape your meat into a loaf. Try not to have the edges touch the sides of the pan, because you want room for the fat juices to escape and the sides to brown (my favorite!).
5. Mix up the remaining Worcestershire sauce, Dijon mustard, and BBQ sauce. Spread on top of the loaf.
6. Pop it in the oven for 30-35 minutes, and voila – dinner is served
I usually double the ingredients when I made this (because it does take me a while to freaking slap chop my veggies), and I freeze the second loaf (without putting the final glaze on it). It’s a great way to pull out dinner when I get home from work.