"REFASHIONED" TURKEY MEATLOAF

Provided by Beth Goike @lilbeth

Categories Turkey

Number Of Ingredients 14

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- ½ medium head cauliflower, cut into small florets
- 1/2 cup chicken broth
- 1 ½ teaspoon canola oil
- 1 small chopped onion
- 3 cloves garlic, chopped
- 1 ½ pounds 85 % lean ground turkey
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground black pepper
- ¼ cup chopped parsley
- 1/2 cup quick-cooking oats
- 2 tablespoons grated parmesan cheese
TOPPING:
- 1/3 cup ketchup
- 1 tablespoon dijon mustard

Steps:

Preheat oven to 375 degrees F. Cover a sheet tray with foil. Add the cauliflower florets to a small saucepan and cover with the chicken broth. Cover the pot with a lid. Simmer until tender. Add cauliflower to a blender along with the broth ½ cup broth. Blend until smooth, scraping sides of blender as necessary. Let cool. The cauliflower will thicken as it cools down. Heat oil in a large non stick sauté pan. Once shimmering, sauté onion and garlic until just softened. Remove to a large bowl to cool. Once cool, add pureed cauliflower, turkey, salt, pepper, parsley, quick cooking oats, and Parmesan cheese. Mix all meatloaf ingredients well. Shape into a loaf on the prepared sheet tray. In a small bowl, mix together the ketchup and mustard and brush on top of the loaf. Bake for 45 minutes, until cooked through. Rest for 5 minutes before slicing.