Clean Eating Very Veggie Meatloaf

Makes 12 servings
As you may have noticed, I pretty much find a way to sneak vegetables into everything :-) Carrots are especially versatile and, in this recipe, they actually make for a much moister meatloaf. When I make this we literally have to limit Colwynn because he would eat the entire loaf if we let him. When given the choice between a third helping of meatloaf or dessert, he actually chose the meatloaf. Is that weird?

Ingredients:

• ½ cup egg whites
• ¼ cup water
• 2 12oz packages frozen broccoli (or 2 cups pureed)
• 1 medium onion, chopped fine
• 1 tsp olive oil
• 1 tsp minced garlic
• 2 lbs ground turkey
• 4 large carrots, peeled and grated
• 1 ½ cups whole wheat bread crumbs
• ½ tsp pepper
• ½ tsp dried thyme
• 2 tsp Dijon mustard
• 1 tsp cider vinegar
• 1 tsp molasses
• 1 tsp sucanat (you can use turbinado/brown sugar instead but it won't be "clean") (*Instead of the vinegar, molasses, and sucanat you can use 2 tsp Worcestershire sauce but read the label carefully for any ingredients you want to avoid, like high fructose corn syrup)
• 1/3 cup ketchup (again, read the label)

Glaze:

• ½ cup ketchup
• ¼ cup sucanat (you can use turbinado/brown sugar instead bit it won't be "clean")
• 4 tsp cider or white vinegar

ONE: Cook the broccoli according to the package directions. Place egg whites and water into a blender or food processor and add broccoli a little at a time. Puree until mostly smooth.

TWO: In a small skillet over medium-high heat, cook onion and garlic in olive oil with a dash of salt until softened, about 5 minutes. Combine with remaining ingredients in a large bowl and mix thoroughly with your hands. Stir the glaze ingredients together.

LARGE LOAF: Preheat oven to 350. Spray two 9x5 inch loaf pans with cooking spray. Press half of the mixture into each pan. Brush ¼ of the glaze over the top of each meatloaf. Bake for 45 minutes, brush with remaining glaze, and continue to bake an additional 20 minutes or until cooked through. Let cool at least 20 minutes before slicing into 6 slices per loaf (about 1 ½-inch-thick pieces). Serving size is 1 slice.

MINI LOAVES: Preheat oven to 375. Spray two min-loaf pans with cooking spray. Press ½ cup of mixture into each loaf section. Spread each mini loaf with about 1 tsp of glaze and bake 25 minutes. Spread each loaf with another tsp of glaze and bake an additional 5 minutes or until cooked through. Remove from oven and let sit 5 minutes before serving. Serving size is about 1 ½ mini loaves.

MUFFIN LOAVES: Preheat oven to 375. Spray two 12 serving muffin tins with cooking spray. Place 1/3 cup mixture into each muffin cup and top with a scant tsp of glaze. Bake 20 minutes, spread each muffin loaf with another scant tsp of glaze, and bake an additional 5 minutes or until cooked through. Remove from oven and let sit 5 minutes before serving. Serving size is 2 muffin loaves.

Freeze using the flash freeze method.

NUTRITION INFO:

Per Serving - 238 Calories (60 Calories from Fat), 7g Fat, 2g Saturated Fat, 53mg Cholesterol, 466mg Sodium, 22g Total Carbohydrates, 3g Dietary Fiber, 8g Sugars, 19g Protein, 83% DV Vitamin A, 52% DV Vitamin C, 11% DV Calcium, 13% DV Iron

:)