Category Archives: Comfort Food

Twiced Baked Classic

Ever eat twice baked potatoes? I ate them rarely when I was younger, but whenever I see pictures on foodgawker of them, I immediately get a craving.

But, since I’m all about making classic meals healthier, I decided to make a twice baked sweet potato. It’s packed with flavor and goodness. They’re super easy to make AND versatile: eat it as a lunch or a delicious side dish.


This recipe can also be doubled, tripled, etc. Figure 1 sweet potato per person if it’s the main course for lunch, or if it’s a side, figure 1/2-1 sweet potato per person.

Without further ado, here’s healthy, comforting, twice baked potatoes.

Twice Baked Sweet Potatoes
(Serves 2-4)

2 large sweet potatoes, washed and scrubbed
1/2 c. chopped pancetta or bacon
2 leeks, sliced
2 cloves garlic, minced
1 c. plain, nonfat Greek yogurt
1 c. shredded Gruyere cheese, or a lowfat Italian cheese blend
Salt and pepper

Preheat your oven to 400 degrees.

Poke the sweet potatoes with a fork, about 8 times. Pop into the microwave for about 6-10 minutes on high power until the potatoes are soft (NOT mushy!) to touch. Let sit for 5 minutes.

Meanwhile, in a pan over medium-high heat, cook pancetta or bacon until it just starts to brown. Add in leeks and garlic. Cook until the leeks are soft. Take off the heat.

When the potatoes are done slice them in half and scoop out most of the inside of the sweet potato, leaving about 1/4-1/2″ border. Place on a foil or parchment lined baking sheet.


Put the scooped sweet potato into a bowl. Add in the yogurt, 1/2 of the cheese, and the pancetta-leek-garlic mixture. Stir until combined. Add salt and pepper to taste.

Scoop the mixture into the sweet potato shells evenly. Top with the rest of the cheese.


Bake about 10-15 minutes, or until the cheese is melted and slightly browned.

Serve and enjoy 🙂

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No no. Not actual steak. Salisbury steak. And not even the way you think!

A couple of weeks ago I was in the mood for some hardcore comfort food. And I remembered Salisbury steaks lurking in the back of my mind. Now, it’s usually made with ground beef, beef stock, and mashed potatoes. Of course, I had to make it healthier.

Instead of ground beef, I used lean ground turkey. Instead of mashed potatoes, I made pureed cauliflower. What? A legitimate sub for mashed potatoes? Yes. I didn’t even tell my guinea pig that it was cauliflower. He thought it was mashed potatoes! Score one for me.


I do have to say, I made this cauliflower puree twice. One time without any potato at all, and one time with 2 little red potatoes. I think it made a big difference having the little bit of potato to make it creamy. AND it’s only 2 little potatoes for 4 servings. So you don’t have to feel guilty about it since you’re only having 1/4 of a potato, really. But feel free to leave it out if you really don’t want it! Leaving the skins on the potatoes give it extra color and nutrition.

So for all of you watching your waistlines (and those not!), I think you will really enjoy this recipe. It’s a classic that you won’t feel guilty about eating later!

Meanwhile, I’m still trying to recoup from the weekend…Feeling better so far but today I’m making some of my Greek quinoa for a light lunch. YUM!


Salisbury Steak with Cauliflower Puree
(Serves 4)

For the Salisbury Steak:

1 lb. lean ground turkey
2 tbsp. Worchestershire sauce (or soy sauce in a pinch)
1/3 c. breadcrumbs or panko breadcrumbs
1/2 small onion, grated
1 clove garlic, grated
1 tsp. salt
1/2 tsp. black pepper

For the Sauce:

8 oz. cremini mushrooms, sliced
1 large onion, sliced (plus the rest of the small onion)
1/2 c. white or red wine (whatever you have on hand)
2 c. low-sodium chicken stock
1 tbsp. Worchestershire sauce (or soy)
2 tbsp. whole-wheat or regular flour
Salt and pepper

For the Cauliflower Puree:

1 head of cauliflower, washed & cut into florets (or 4 c. precut/washed)
2 small red potatoes, scrubbed and cut in halves (optional)
6 sprigs thyme, removed from stems
2 tbsp. butter
1/2 c. nonfat milk (or milk of your choice)
1/2 c. reduced fat, shredded cheddar cheese (optional)
Salt and pepper to taste

Heat a large frying pan or dutch oven over medium-high heat with just a splash (about a tablespoon) of olive oil and swirl to coat the pan. The pan is hot enough when the olive oil looks wavy.

In a large mixing bowl, combine all the Salisbury Steak ingredients. Mix until combine. Form into a disc in the bottom of the bowl and score the turkey with your hand to create 4 even portions. Put your patties in the heated pan. Cook until each side is browned, about 3-4 minutes on each side. Set aside on a plate and turn the heat down to medium.

Add your white or red wine to the pan, scraping up the brown bits (these give a great depth of flavor, especially when you’re not using beef to make these!). Add onions and mushrooms, cook until tender, about 8-10 minutes. Pour in 1 3/4 cup of your chicken broth and the Worchestershire sauce or soy sauce. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the chicken broth starts to bubble. Mix together your flour and the remaining stock in a small bowl. Whisk until there are no lumps. Pour into the frying pan with the mushrooms and onions. Stir well. Add your turkey patties and cook through, about 10-15 minutes.

Meanwhile, in a large microwave safe bowl, add all of the cauliflower ingredients, except the cheese and salt and pepper. Cook on high for 5 minutes, uncovered. Stir and then cook in 2 minute intervals until the cauliflower is pierced with a fork easily (about 9-10 minutes total). Spoon mixture into your blender or food processor. Blend until smooth, adding more milk if necessary. Season with salt and pepper to taste. Spoon into serving bowl and stir in cheese (if using). Pop back into microwave for another 1.5 minutes.

To serve, place a spoonful of cauliflower puree onto the center of your plate, lay the patty partially on the puree, and spoon over the sauce with mushrooms and onions. Or just serve them side by side!

Commence comfort.


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Healthier Carbonara

Apparently night shift also doesn’t allow me to write posts either!

This recipe I got from my new-ish Williams Sonoma Weeknight Fresh & Fast cookbook. As soon as I saw this recipe, I knew I had to try it out. I love carbonara, but the thought of it usually clogs my arteries immediately.

This version is much healthier and absolutely delicious! It comes together quickly, which is also a bonus.

I took some help from the grocery store by buying precut and washed kale, and prediced pancetta. Oh how I love Trader Joe’s!


Spaghetti Carbonara with Kale
(Serves 4-6)

6 oz. pancetta, chopped
2 large shallots or a medium onion, minced
1/2 c. dry white wine or chicken broth
16 oz. pkg of dried spaghetti, whole wheat or another favorite
4 c. chopped kale (1-2 bunches)
3 eggs
3/4 c. parmesan/romano cheese
Salt and pepper to taste

Bring a large pot of water to boil. Add 2 tablespoons-ish of salt. Drop in your pasta and cook to al dente.

Meanwhile, place a large nonstick frying pan or dutch oven over medium-high heat. Add the pancetta and saute until it begins to brown about 3-5 minutes. Add the shallot or onion and cook until the onion starts to become translucent, about 5 minutes. Add the wine or chicken stock and let it boil, stirring up the browned bits at the bottom of the pan for about 1 minute. Add kale and cook until tender about 5-8 minutes.

In a small bowl, add the eggs and beat with a fork. Mix in cheese and about 1 teaspoon of ground black pepper.

Remove 1/3 cup of the pasta cooking water and reserve. Drain the pasta. Take the pancetta/kale pan off the heat. Add the pasta. Slowly whisk 1/3 cup of the pasta water into the egg mixture. Add the egg mixture to the pasta and stir until it coats the pasta and makes a creamy sauce, not runny! If it’s runny put the pan back on the warm burner and stir until it just comes together. Cooking it over heat will cause the egg to curdle.

Serve immediately and top with additional cheese, if desired.

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Healthy Meatballs

Do you ever just crave a big bowl of spaghetti and meatballs? I did recently, so I whipped up a big batch of turkey meatballs to pair with some whole grain pasta and sauce.

I know pre-packaged meatballs in the freezer section are extremely tempting and usually pretty delicious. But do you ever look at the nutrition info? Usually they have a lot of saturated fat and sodium. So let’s stay away from that.

I used 99% lean ground turkey and put a lot of flavorings in it so you don’t really miss the fat. Now with ground turkey, you can’t just assume that it’s more healthy. You do need to look for the lean stuff!

For the pasta and sauce, I just picked up my favorite jarred sauce, and kicked it up with chopped onion, mushroom and some added red wine. Easy right? Thought so.

This meal comes together quickly, so making it on a weeknight is definitely doable!


Turkey Meatballs with Mushroom Tomato Sauce
(Makes about 18 meatballs)

1 lb. lean ground turkey
1 medium onion, 1/4 grated, the rest chopped
4 cloves garlic, minced
1 slice whole wheat bread, put in a food processor or blender to make bread crumbs
1/4 c. parmesan cheese, grated (optional)
2 pinches each of dried basil and oregano
8 oz. cremini mushrooms, chopped or sliced
1/2 c. red wine
1 jar of your favorite pasta sauce
1 box of your favorite pasta
Salt, pepper, red pepper flake
Olive oil

Preheat oven to 350 degrees. Line a baking sheet with foil and spray with cooking spray.

Start your pasta water and cook according to package directions while you prepare the rest of the meal.

In a large bowl, mix together the turkey, bread crumbs, dried herbs, 1/2 of the minced garlic, 1/4 onion grated, parm cheese (if using) pinch of red pepper flake 1 teaspoon salt and 1/2 teaspoon pepper.

When the mixture is combined, grab a heaping tablespoon of the mixture and roll into a ball the size of a golf ball. Repeat until all the turkey is used. Pop into the oven and bake for 10 minutes. After 10 minutes, turn on the broiler and cook meatballs until they’re browned.


While the meatballs are cooking, in a large frying pan, heat a drizzle of olive oil over medium high heat. Add the rest of the chopped onion, mushrooms, the rest of the garlic and a sprinkle of salt and pepper. Cook until onions are translucent and the veggies start to brown. Add in the red wine. Scrape off all the bits off the bottom of the pan. Turn heat to medium low, then add sauce.

Add the meatballs to the sauce when finished under the broiler. Allow to cook in the sauce for about 5 minutes.

Top your cooked pasta with meatballs and sauce. Sprinkle with extra parmesan cheese if you’d like!

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A Warm, Comforting Dinner

This recipe is quite possibly my favorite dinner dish I have ever made. Crazy, right? The recipe idea came from the Willams-Sonoma Weeknight Fresh and Fast cookbook I bought a couple of weeks ago. I also bought their new Slow Cooker book…more on that later.

This cookbook is great because it highlights each season with in-season ingredients, which usually ends up making the ingredients cheaper and more fresh than out-of-season veggies.

This recipe is Chicken with Squash, Turnips and Shiitakes. YUM!


I substituted a few ingredients based on what was available at my grocery store and the dish turned out great. Don’t be afraid to make changes to a recipe! For example, this recipe called for turnip greens from the turnips used in the dish. Guess what? The turnips at my store didn’t have greens on them, so I subbed for peppery arugula. I also subbed chicken breasts for chicken thighs to lighten up the dish. Feel free to also use shiitake mushrooms in place of creminis, that’s what the original recipe called for. I also added some apple cider vinegar to the dish to deglaze the pan of the delicious brown bits, along with a little cinnamon to kick up the warm, comforting flavors.

Also, take some help from the produce section when you can with precut squash. Trader Joe’s has amazingly provided its shoppers with peeled and cubed butternut squash. AMAZING. If you have ever peeled and cut butternut squash, you know it’s a pain in the butt. Thanks, TJ’s, for making my life easier one more time!

Serve this dish over rice, whole wheat egg noodles or your favorite pasta.


Chicken with Squash, Turnips and Creminis
(Serves 6)

2 large chicken breasts, diced into 1″ cubes
1 large yellow onion, chopped
8-10 fresh sage leaves, minced
1 lb butternut squash, peeled and cubed into 1/2″ pieces
3 medium turnips, cut into 1/2″ pieces
8 oz. cremini mushrooms (or shiitakes), chopped
1 1/2 c. low-sodium chicken broth
2 tbsp. apple cider vinegar
2 tbsp. flour
2 big handfuls of arugula
1/8 tsp. cinnamon
Olive oil
Salt and pepper to taste

Drizzle a large frying pan with about a tablespoon of olive oil and heat over medium-high heat. Add your diced chicken and sprinkle with salt and pepper. Cook until no pink remains and the chicken begins to brown.

Add onions, sage, squash, mushrooms and turnips sprinkle with salt and pepper. Saute until just beginning to brown and veggies start to become tender.

Pour in your apple cider vinegar and scrape the bottom of the pan to get up all the browned bits. Sprinkle the flour over the top of all your ingredients, as evenly as possible. Stir to coat.

Add chicken broth and simmer until the sauce thickens and the veggies are fork tender. Add cinnamon. If you want more sauce, add in some more chicken broth and allow it to thicken up again.


Remove from heat and dump in the arugula. Allow it to wilt down and carefully stir to incorporate (your pan is probably pretty full!).


Pour each serving over rice or noodles.

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Pulled Pork & Classic, Yummy Sides

On Saturday night, we had Tim’s best friend and his wife over for dinner, along with their adorable daughter.

I had to think of something kid friendly, easy to make, and a big batch. What did I come up with? Pulled BBQ pork sandwiches, cornbread and coleslaw.

I used my slow cooker for the pulled pork, so all I had to do was dump some ingredients in and let it sit.

As for the cornbread? I used a box mix. Don’t be too surprised. I love the boxed mixes of cornbread. Usually jiffy, but hey, even the Safeway brand was good. I just make it my own by adding ingredients that tickle my fancy. Chop up some jalapenos, sundried tomatoes, scallions. The possibilities are endless. I also made some honey cinnamon butter that is delicious on warm cornbread!

With the coleslaw, I attempted to make a healthy version, using plain, nonfat, Greek yogurt instead of mayo. I also added a little extra virgin olive oil for some healthy fats and a little extra flavor. It turned out pretty well if you ask me! Just let it sit for a couple hours before you serve it because the cabbage wilts down from the salt and it gets more juicey! I made the recipe with 2 bags of premade coleslaw mix, and it made a ton. Lots of leftovers that get even better as it sits.

Sorry for the lack of pictures with these recipes!

Pulled BBQ Pork
(Makes 10-12 sandwiches)

1 pork loin*
1 c. coca cola or Dr. Pepper
1 small onion, sliced
1 c. BBQ sauce, plus more for sandwiches

Put your onion and soda in the bottom of your crock pot. Place the pork loin on top. Cook for 4-6 hours on low until the pork is fork tender and shreds easily.

Once shredded, add 1 cup of BBQ sauce. Stir to combine. Cook for about 30-45 more minutes. Serve on your favorite buns with more BBQ sauce if desired.

*Note: I used a Smithfield Portobello mushroom pork loin, it’s the only one my store had. Check out the weight of a plain pork loin to that one. I forgot to write down how much it weighed!

Healthier Coleslaw
(Serves about 6-10)

2 bags of preshredded coleslaw cabbage mix
1 tbsp. extra virgin olive oil
1 1/2 c. plain, nonfat Greek yogurt
1/3 c. apple cider vinegar
2 tsp. salt
1/2 tsp. black pepper
2 tbsp. honey

Combine all ingredients in a large mixing bowl. Let sit for 1-2 hours, until some moisture leaks out. Then adjust your seasonings to taste.

Cornbread with Honey Cinnamon Butter
(Serves 6-8)

For the cornbread:

2 small boxes of cornbread mix (i.e. Jiffy)
1 tbsp. honey
1/2 tsp. black pepper

For the butter:

1 stick of butter, or a half cup of your favorite butter spread, room temperature
1 tbsp. honey
1/4 tsp. cinnamon

Prepare the cornbread according to package directions. Add in honey and pepper. I cooked mine in an awesome scone pan that Tim’s mom got me for Christmas! Feel free to use a round or square cake pan, muffin tins, or loaf pan.

With a fork, combine the ingredients for the butter. Serve right away. Or if you’re preparing it ahead of time, place in the fridge and take out about 30-45 minutes before use.

Eat the cornbread still warm with the butter. It’s delish!

Roll It Up!

Yep, roll up your lasagna. You might wonder, what’s the point? I think it’s easier to control the portion sizes, and I tend to like a little more pasta with my filling. It’s also just kind of fun 🙂

This recipe is quick, easy, and absolutely delicious. It was a big hit with my guinea pig that I’m living with now. It made a big batch and the leftovers were great for a few days after!


I used store bought pasta sauce *GASP*. Whatever, store bought pasta sauces are getting way better, and it makes dishes easier to make and faster to put together.

This lasagna is a bit lighter than your traditional lasagna. I used part skim ricotta, 2% milk shredded mozzarella, ground turkey and loads of veggies.

Lasagna Roll Ups
(Serves 4-6)

12 sheets of your favorite lasagna sheets
1 lb lean ground turkey
1 small onion, chopped
2 c. frozen spinach, thawed and extra liquid squeezed out
6-8 cremini mushrooms, sliced
3 cloves garlic, chopped
1 8 oz. container of part skim ricotta cheese
1 c. shredded mozzarella, divided
1 pinch of dried basil and oregano
1/8 tsp. cinnamon
1 jar of your favorite pasta sauce
Salt and pepper
Red pepper flake

Preheat the oven to 400 degrees.

Cook lasagna sheets according to package directions. When cooked, strain and run cold water over them to stop the cooking process.

In a large frying pan over medium high heat, place onions, ground turkey, sprinkle of red pepper flake, garlic and mushrooms. Sprinkle with salt and pepper. Cook until there’s no longer any pink in the turkey, about 10 minutes.

In a large mixing bowl, combine ricotta cheese, 1/3 cup mozzarella, spices, and squeezed out spinach. Add 3/4 teaspoon salt and 1/4 teaspoon black pepper. Look how cheesy and yummy that looks.


Add in the turkey mixture when cooked. Stir to combine.

In a 9 x 13″ baking dish, pour about 1/2 cup sauce and spread along the bottom of the pan. I used Safeway roasted garlic sauce…I was drawn in by the whole cloves of garlic! I wasn’t disappointed.


On a cutting board or other clean surface, lay out a few lasagna sheets. Place about 1/3 cup of filling on the edge of a lasagna sheet.


Roll up and place in the baking dish. Any leftover filling? Just spread it across the top.


Top with the rest of the jar of sauce. Then the rest of the cheese. Bake for about 20 minutes until the cheese is bubbling brown. Let set for about 10-15 minutes before serving.

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A Soup for a Different Kind of Cold…

Well, you may or may not be happy that I’m posting 2 soup recipes in a row.

My boyfriend is feeling very under the weather, so I surprised him this morning by going over and making a spin off of Italian wedding soup. Now, when you think of a soup to make someone when they’re sick, I’m sure your mind jumps to chicken noodle soup.

Mine too. But I wanted something with more nutrients and flavor.

I made my own chicken meatballs with ground chicken and some spices. Traditionally, meatballs have some breadcrumbs, egg and Parmesan cheese in them. I tried it without all that. They turned out great! Though they were a little wet to work with, they held together beautifully.

You can really use any of your favorite small pasta for soup I decided to go with these.


I used that whole little box, because my boy and I both enjoy more pasta than broth. If you like more broth, add more liquid or use less pasta.

I also cooked my pasta in water with the veggies. They absorb so much liquid that I wanted to save my chicken broth for the broth of the soup! You’ll see.

Lastly, I cheated by using one of those plastic containers of sliced carrots and celery in water in the produce section. I only had to dice the pieces! It’s a good timesaver if you need it.

So make this for someone with the sniffles and they’ll love you. Or just make it for yourself when you need a nice hot bowl of comfort!


Italian Wedding Soup
(Serves 4-8)

For the meatballs:

1 lb. lean ground chicken or turkey
1/4 of a medium onion, grated
2 tbsp. flour
2 pinches each of dried basil, parsley, and oregano
1/2 tsp. salt
1/4 tsp. ground pepper

For the soup:

1 lb. box of acini de pepe, pastina, orzo, etc.
1-1 1/2 c. each of diced celery and carrots
2 cloves garlic, minced
1 qt. chicken stock
1 bag of fresh washed spinach
Olive oil
Salt and pepper to taste
Red pepper flake or hot sauce to taste for a little kick

Preheat the oven to 375 degrees.

In a large pot or a Dutch oven, heat a drizzle of olive oil over medium heat. Throw in your carrots, celery and garlic. Cook for about 10 minutes until the veggies soften.

Then, add enough water to the pot to cook your box of pasta. Bring to a boil. Cook your pasta until it’s al dente and puffs up.

Meanwhile, put all of your meatball ingredients in a mixing bowl. Mix until combined. Grab a couple of spoons and using about a tablespoon sized amount, drop onto a cookie sheet like you’re making drop cookies. Bake in the oven for about 10 minutes, or until they look like this.


When the pasta is done, add in the meatballs, chicken stock, and red pepper flake or a dash or two of hot sauce.

Now, see the brown bits left on the pan from the meatballs? While the pan is still warm, put in about a cup of water and scrape the pan to get all of the good bits up. Pour into the pot of soup.

Add in your spinach and let it gently wilt down. When the spinach is wilted, the soup is done! Just make sure you taste it along the way for salt and pepper.

Ladle up a bowlful and enjoy 🙂

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Roasted Soup for Cold Nights

So it seems like the cold weather has finally settled in for the winter. What does this mean? I’m craving more comforting bowls of soups, stews and chilis for dinner.

My latest experiment was this weekend with roasted cauliflower soup. I’ve been seeing it around, and I love cauliflower, so I decided to give it a go.

Bonus: I got to try out my new immersion blender I got for Christmas!

Feel free to use heavy cream instead of milk if you want to have it cream up even more. Also, blend to your desired creaminess/texture. Another option would be to reserve a couple spoonfuls of veggies before you puree to keep in some more texture.


Roasted Cauliflower & Mushroom Soup
(Serves 4-6)

1 head of cauliflower, broken into large florets
2 leeks, washed well and sliced into 1/4″ rings (green and white parts!)
1 pkg. cremini mushrooms, sliced
2 cloves garlic, minced
8 springs of fresh thyme, stripped of leaves
1 can of cannellini beans, rinsed and drained
1 c. white wine
1.5 – 2 c. chicken broth
1 c. milk (or cream)
Sprinkle of cumin and cinnamon
Olive oil
Salt and pepper to taste

Preheat your oven to 400 degrees. Put the florets in a roasting pan, drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast in the oven for 20-25 minutes until your cauliflower looks like this.


Meanwhile, in a large pot or dutch oven, heat a drizzle of olive oil over medium heat. Throw in leaks and cook until they become a vibrant green and the whites become soft.


Add in the mushrooms, garlic, and thyme. Cook until the mushrooms turn slightly golden. Add in the roasted cauliflower, beans, wine, and chicken broth. Bring to a boil.

At this time, carefully puree to your heart’s desire! (Note: Leave some mushrooms and leeks aside for garnish) Then, add in the milk (or cream), cumin and cinnamon. Cook for about 10 more minutes, until heated through.

Ladle into bowls, garnish and serve!

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Mom! The Meatloaf!

Meatloaf has a bad rep. I personally can’t get enough of it though!

My mom and I made this recipe when my brother wasn’t around. It’s really delicious and is a comfort classic. It can also be made in a big batch, with the extra loaves frozen for later.

The mushrooms and onion keep the loaf from drying out, while the herbs of your choosing give a nice depth of flavor.

Then of course, meatloaf is not completely without the ketchup sauce! Ours recipe is just brown sugar and ketchup….it tastes incredible when it’s gone through the oven!


Turkey Meatloaf
(Serves 2-4… Depending how hungry you are!)

1 lb lean ground turkey
6 cremini mushroom caps, finely diced
1 medium onion, finely diced
1 tbsp. thyme leaves and/or sage leaves, finely chopped
1 tbsp. olive oil
2 cloves garlic, minced
Salt and pepper
1 c. ketchup
1/3-1/2 c. packed brown sugar

Preheat the oven to 375 degrees.

In a sauté pan, heat the olive oil, mushrooms, herbs, onion, garlic and sprinkle of salt and pepper until the onions are translucent and the mushrooms are slightly brown. Cool slightly, about 5 minutes.

In a bowl, place the ground turkey and mushroom mixture. Mix with your hands until just combined.

In a baking dish, place the ground turkey mixture and form into an even loaf with your hands, packed firmly together.

Place in the oven for about 45 minutes, until the meat reads about 160 on a meat thermometer. Use the temp for ground turkey.

Meanwhile, mix the brown sugar and ketchup. The sauce shouldn’t taste too much like ketchup when you’re done. Mostly just kind of sweet. It’ll also turn to more of a maroon color.

When the meatloaf is almost done, pour the sauce over top and cook for about 15 minutes more. The sauce will caramelize. Make sure the meatloaf has reached the proper temperature, about 170 or so.

Let it rest for about 10 minutes before cutting into it. There should be no pink left! Serve with mashed potatoes and brussel sprouts or whatever vegetable you like!

Check back in a couple days for my brussel sprout recipe with bacon!


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