Greetings, all!
We are happy to bring you a new monthly blog post, where one of BFC’s own, Courtney Bell Garvey, gives a delicious new recipe for you to try. Enjoy!
Hi again – You might remember me from my blog as a first time twin-mom; but now I’m back to talk about food! I decided to throw in my hat as a working professional to be a stay at home mommy and am now focusing on my two greatest loves; family and food. In particular, easy, healthy meals for us busy mamas. I try to plan dishes that are filling and large so there are leftovers. Recently, I cooked up a twist on meatloaf; Turkey and Roasted Red Pepper Meatloaf. It was so easy and delicious. I paired it with a green salad which was great and added a ton of nutrients and nice color to the plate. Please see the recipe below.
Turkey and Roasted Red Pepper Meat Loaf
INGREDIENTS
1 1/2 pounds ground turkey
1 small yellow onion, chopped
1/2 cup bread crumbs
1 egg, beaten
1 cup grated Parmesan
2 tablespoons plus 2 teaspoons Dijon mustard
1 cup flatleaf parsley, chopped
7 ounce jar roasted red peppers, cut into 1/2 inch pieces kosher salt and pepper
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
6 cups mixed greens
DIRECTIONS
1. Heat oven to 400° F.
2. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8 inch loaf and place in a baking dish.
3. Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
4. Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
5. Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.
Happy eating!
Courtney
