Dinner Is Served – Vol. 1

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

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

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!

Written by one of BFC’s own, Courtney Bell Garvey!