To make a homey meal like meatloaf (turkey meatloaf no less) more beneficial I adapted my basic recipe a little. I sauteed some garlic and red onions in a pan until just softened, then added in 1 cup of sliced white button mushrooms. Ilet the mushrooms cook until most of the liquid was gone, then added 1/4 cup of fire-roasted crushed tomatoes and some herbs (rosemary, thyme, sage, lots of parsley, and some kale finely minced and snuck in). I let the tomatoes cook down for about 10 minutes and then took the pan off the heat and let the mixture cool.
I used the other half of my roasted sweet potato and put it into a bowl with one egg(my idea was that the sweet potato would take the place of the second egg I would normally use. I don’t think it had the same binding power, however) and some ground turkey. I mooshed the mixture up with my hands, the best kitchen tool for the job. I spooned in the cooled mushroom mixture and mixed it in as well, along with some coriander, cumin, chili powder, black pepper and salt. I formed a meatloaf from the mixture and baked it all in the oven for 40 minutes.
The meatloaf was super-moist and had a slightly orange color, and a sweet taste that didn’t come from ketchup or brown sugar. It held together pretty well, I was able to carve off some nice thick slices. I served it with some tri-colored herb roasted baby potatoes and some sauteed carrots and kale. I thought it was a neat trick to work all my superfoods into one food item.
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