GFCF Turkey Meatloaf With Hidden Veggies

March 12, 2010 at 4:50 pm | Posted in GFCF, Recipes, YUM | Leave a comment
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Don’t hate me because my child eats vegetables, I have a husband that considers vegetables toxic waste.  I remember him explaining to me when were dating that pickle relish counted as a vegetable, and he only used that sparingly.  So I have my work cut out for me.  Whenever I find a recipe that is GFCF (and my other son’s restrictions) and my husband will eat it – it is nothing short of a miracle. When it also has a full serving of veggies in it and both my husband and my son love it – then it’s time to celebrate!  I ought to call this meatloaf recipe CELEBRATION MEATLOAF!  It’s fairly easy to make, they both love it, it’s economical and it’s healthy.  DING! DING! DING!  We have a winner!

Ingredients:

1 1/2 lbs. of Ground Turkey

1 C. Carrots

2 C. Broccoli

1 C. Cooked Brown Rice

1 C. Water

I like to do things the easy way – so I put 1/2 instant brown rice, 1 cup of baby carrots and 2 cups of frozen broccoli into a bowl with the water and I steam them in the microwave until the carrots are fork tender.  You could steam the veggies in a steamer and cook the brown rice from scratch – I don’t have that kind of patience.

Take the steamed veggies, rice and water and puree them in a blender of food processor until they are liquified – it should look like pea soup, thick and green.  You may need to add more water.  You could leave it chunkier if you wanted, but it is my experience that my fussy eater (my husband) won’t eat it then.

Put the ground turkey into a baking dish that has a lid.  Add the liquified veggies and rice to the meat slowly and stir in.  The first time you make the meatloaf you might want to only add half of the veggie mixture and freeze the other half for the next meatloaf (get their taste buds adjusted before you hit them with the full veggie onslaught).

Smooth the meatloaf down into the pan and cover.  Bake in a preheated 350 degree oven for one hour.  Make sure that meat is cooked in the middle before serving.   It should make a nice tight meatloaf that can be sliced. If not cook slightly longer and next time reduce the amount of water you add.

You can use other veggies to make this meatloaf but this combo seems to work best for my family, my husband swears he can’t taste the veggies!

This is a picture of what I served Jem for dinner the other night.  Two pieces of meatloaf, 1/2 of a brown rice tortilla with red pepper humus, fresh cucumbers and some slice beats.  It ends up being about 4 servings of vegetables with a good lean protein, some complex carbs, lots of fiber and very little fat!  Best of all, he ate the whole thing and asked for more meatloaf!  My husband ate his meatloaf on a toasted bagel with barbeque sauce and was equally happy. I had the pleasure of knowing that he got his veggies too.

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