Well, none of us went to the Inauguration today. As DC-area residents, Inauguration Day means another day off. Despite not seeing the inauguration, it turned out to be a great day. I had a delightful lunch with some friends at the always wonderful Mandalay, a Burmese restaurant. Sadly for me, my boys still needed dinner even if I was full with Mango Salad and Veggie 6. (Yum!)
This meal is all-American, really tasty, and perfect for a winter’s inauguration day. Growing up in the Midwest, I should love me some meatloaf. Sadly, I usually hate everything that comes in a “loaf” that isn’t bread. I always tease my mom that whenever there is a shower (baby or bridal), she suggests a sandwich loaf. I’m not a fan of the sandwich loaf, meatloaf, seafood loaf. Whatever. Husband loves meatloaf, but I’m weird about meat. Until, I came across a Giada DeLaurentiis recipe for a Mediterranean Meatloaf that I altered for our purposes. Ben has been a sick and grumpy guy lately, but he also enjoyed this meal. Working moms, rejoice! This is an easy recipe and the baking time is great for clean-up and helping kids with homework. We really like this recipe, so I hope you do, too!
Serves 4-6 (depending on the size of the person!)
15 minutes hands-on and 45 baking
1 lb. ground turkey
1/2 cup Italian bread crumbs
1/2 cup Fat-Free feta
1/4 chopped sun-dried tomatoes
2 eggs, room temperature, slightly beaten
2 cloves minced garlic
1 tsp. salt
pepper to taste
- Preheat an oven to 375 and spray a 9X5 loaf pan with non-stick spray.
- In a large bowl, mix all of the ingredients together, but don’t over mix.
- Spread into the loaf pan and then bake for 45 minutes in the preheated oven.
- When you remove the loaf from the oven, let it rest for 5 minutes before cutting.
- Serve with your favorite sides!
In addition to the meatloaf, I made some garlic and lemon green beans. Simple, and delightful, made from this recipe. Sometimes I serve this meatloaf with a tzatziki sauce. It doesn’t really need it (it’s surprisingly moist even with the turkey), but it adds a nice cooling texture.
For dessert, I made Mexican Chocolate ice cream. This is Husband’s favorite ice cream to date. I will say that you can substitute higher fat dairy products to make this recipe richer and creamier. I like to keep the recipe lean, but the ice cream doesn’t come out as silky as if I were using high fat content. To each her own!
Mexican Chocolate Ice Cream
Makes 14 1/2-cup servings
2 cups Nonfat Milk
2.5 cups Nonfat Half-and-Half
1 cup unsweetened baking chocolate
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla extract
2 tsp cinnamon
1/4 tsp cayenne
1/4 tsp salt
In a medium bowl, combine the dry ingredients until well-mixed.
Pour in the milk, half-and-half, and vanilla, and mix in a hand mixer for 1-2 minutes until all of the sugar is dissolved.
Turn on ice cream machine and pour in the liquid. Follow machine’s instructions.
Nutrition: 139 calories per serving, 4.1 grams of fat, 2.7 grams of saturated fat