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Meatloaf Makeover

Happy Monday, and welcome to a new week, from Zoe, the Nutrition Consultant at Elevate, and the entire team at Elevate SPC. I know you all lead busy lives, so I try to choose recipes that are easy to follow, have basic ingredients, and can be doubled to plan for upcoming meals. Todays’ “Meatloaf Makeover” recipe nails It!!

“Mom’s Making Meatloaf!”
When my kids were growing up, that phrase alone instilled more fear than anything else I could say!! (I should, at some point, apologize to my sons!) I wish I had known about this recipe when I was in charge of their daily meals! This “Meatloaf Makeover” recipe is amazing! It provides a great way to sneak vegetables into your diet, reduce the amount of saturated fat (as compared to a beef based meatloaf) and add moisture to the loaf. The recipe makes a meatloaf the size of a standard bread loaf pan, yielding 8 servings.


1 lb Ground turkey
¾ Cup old fashioned rolled oats
1 Cup chopped onion (1 medium)
1 Cup shredded carrot (2-4 medium)
1 Cup shredded zucchini (1/2 medium)
1 large egg, lightly beaten
2 large egg whites, lightly beaten
1/3 cup salsa divided into 2 parts
1 TBLSP Worcestershire sauce
1 TBLSP Dijon mustard
1 tsp dried thyme
¾ tsp salt
½ tsp ground pepper

Preheat oven to 350 degrees. Line a 9x5 or 8x4 inch loaf pan with tinfoil, leaving a 1” overhang along the 2 long sides. Spray foil with cooking spray. Combine all ingredients (leave out ½ of the salsa) in a large bowl. Mix well. Transfer mixture to prepared loaf pan and press into a loaf. 
***I sprinkle a little cayenne pepper and some chili powder on top, then spread the remaining salsa over the top of that. 
Place the loaf pan in the oven and bake 1 hour.
Check to see if the loaf is fully cooked by inserting a baking thermometer into the center. The loaf is done when the thermometer registers 160 degrees at the center of the loaf. 
Remove loaf from the oven and let set for 5-10 minutes. Using the foil overhang, lift loaf out of the pan and transfer to a cutting board. Cut into slices. Leftovers will keep in the refrigerator for 2 days, or can be frozen for up to 1 week.