Ah dating. Perhaps ‘ah’ might not be the best word, as dating often results in some other choice words like ew, whoa, wow, ooo, ick, and what?! Nonetheless, dating is ironically the only path to my ultimate desired outcome: to stop dating. What could dating have to do with nutrition you ask? A lot, so let’s consider this blog the Sex and the City of nutrition, only without the Manolo’s – and with a woman who actually cooks.
In addition to a song, there isn’t a single change in weather, mood, season, astrological positioning, smell, disappointment, joy, holiday, special occasion, get together, stay- in, outing, me day, or person I know that I also don’t equate with a recipe. Essentially everything and everyone has a food or a meal, at least in my mind, and one that I’m always willing to prepare.
With fall having officially fallen, and after a disappointing tryst with a man who was as sculpted as Adonis but with the dating prowess of a 7th grader, I was craving some meatloaf. By the time I actually procured all the ingredients there was a pending date with a highly potential suitor , but it only reaffirmed my need to bake because oddly enough I wasn’t about to leave satisfying this particular craving to the hands of a man.
The first time I had this recipe was a few years back with my dear, sweet friend, her brother and their respective spouses as it is an old family recipe of theirs. I was once again ‘the single friend’ at the dinner table after having just dumped a dude nicknamed “meatball sandwich” due to his grave lack of verbal eloquence. Of course while that mouthwatering meatloaf was served we also passed around a few crass comments about ‘meat’ and my sexless in the city status. The original recipe, albeit delicious, was pretty high in fat and contained allergens so the dietitian that I am set forth on a mission to perfect a healthy meatloaf recipe – and unlike dating I now have this recipe down to a science.
So here’s a meat you can mold, dress to your tastes, heat, eat, reheat, and take to your mama’s house. Plus, it’s also one you’ll actually hope is still around in the morning.
½ cup milk (I use plain almond milk)
2 teaspoons salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
3 slices gluten free bread
1 onion, chopped
½-1 cup shredded carrot (I use a cup)
1.5 pounds ground turkey (dark or thigh meat works best)
1 tablespoon Dijon mustard
¼ cup catsup
Preheat oven @ 350 degrees. Break eggs into a large bowl, beat lightly. Add milk, salt, pepper, garlic powder, and crumbled bread (crumble as fine as you can, gluten free bread doesn’t dissolve as well but it still works great). Beat until bread disintegrates. Add onion, carrot, Worcestershire, and turkey. Mix well and pack into a 9×5 loaf pan. Combine mustard and catsup in a separate bowl then spread over loaf (I make extra sauce to serve with). Bake for one hour or until cooked through. Because of the water content of the onion and carrot, you may want to drain the liquid from the loaf pan mid-way through baking. I also use paper towel to sop up some of the moisture from the chopped carrot and onion before adding into the mix. Seems tedious but man oh man does it make for one of the best (and healthiest) meatloaves ever!