Comfort food makes us all feel good, but it's usually not so good for our health.
But there are ways to tinker with classic recipes to make them a little healthier.
This week's recipe, from Bethenny Frankel of the Skinny Girl franchise, does just that. It's her more nutritious version of turkey meatloaf.
She describes it as: The comfort of meatloaf without the calories.
Hope you like it.
If you have a healthy recipe you'd like to share send to firstname.lastname@example.org and I'll post it on this blog.
Here Frankel's recipe.
- 2 T olive oil
- 1/2 onion, chopped
- 1 stalk celery, chopped
- ½ red bell pepper, finely chopped
- 1 tsp. minced garlic plus 1 tsp
- 1 tsp of each, chopped: thyme, rosemary
- 1/3 cup chopped parsley
- 2 egg whites
- 1.5 tsp. Dijon mustard
- ¼ cup ketchup
- 2 T Worcestershire sauce
- ¼ cup soy milk or low fat milk
- 2/3 cup whole wheat breadcrumbs
- 2 lb. ground turkey meat
- 2 tsp. salt
- 2 tsp. black pepper
- ½ cup canned tomatoes, crushed or chopped
- Chopped parsley for garnish
- Preheat oven to 350 degrees.
- Heat oil and add onions, celery and bell pepper and cook until softened or caramelized (about 5 minutes).
- Add 2 teaspoons garlic and the herbs and cook for 2 minutes. Remove from heat and cool.
- Cool the vegetable mixture and add the eggs, mustard, ketchup, Worcestershire sauce, and milk. Mix until combined. ¿Add breadcrumbs, ground meat, salt and pepper, and mix only until incorporated.
- Transfer to loaf pan and form. Pour tomato mixture over the top and bake for 45 minutes to an hour.
- Season with salt and pepper, garnish with fresh parsley. *Note: Meatloaf is better when made a day before and reheated.