YOUR SOLIN GENERATED RECIPE
Lean Meatloaf with Savory Gravy and Roasted Vegetables
Enjoy a comforting plate of lean meatloaf paired with a rich, savory gravy and a colorful medley of roasted vegetables. This dish features lean ground turkey mixed with finely chopped vegetables, lightly bound with egg white, and baked to perfection. Topped with a light yet flavorful homemade gravy and served alongside tender roasted broccoli and zucchini drizzled with olive oil, it's a healthful meal that delights both the palate and your fitness goals.
INGREDIENTS
4 oz Lean Ground Turkey
1 large Egg White
1/4 cup chopped Onion
1/2 medium Carrot, diced
1 stalk Celery, diced
1/4 cup Low-Sodium Chicken Broth
1/2 cup Broccoli florets
1/2 medium Zucchini, sliced
1 tsp Extra Virgin Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
In a large bowl, combine the lean ground turkey, egg white, chopped onion, diced carrot, and diced celery. Season with a pinch of salt and pepper.
Mix the ingredients until just combined, being careful not to overmix to keep the meatloaf tender.
Shape the mixture into a small loaf and place it in a lightly greased small baking dish.
Bake the meatloaf for 25-30 minutes until cooked through.
While the meatloaf is baking, prepare the savory gravy by warming the low-sodium chicken broth in a small saucepan over medium heat. Allow it to simmer while you stir occasionally.
On a baking sheet, toss the broccoli florets and zucchini slices with the teaspoon of olive oil, and season lightly with salt and pepper.
Place the vegetables in the oven during the last 15 minutes of the meatloaf’s baking time, roasting them until tender and slightly caramelized.
Once done, remove both the meatloaf and roasted vegetables from the oven. Slice a serving of meatloaf, drizzle a bit of the warm gravy over it, and serve alongside the roasted vegetables.