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Turkey-Lentil Meatloaf Club with Broccoli Pesto

Serves 4.


    Turkey-Lentil Meatloaf Club with Broccoli Pesto

    If you’re the diner who makes meatloaf just for the following day’s sandwich, this recipe is for you. Create a healthier version of the meatloaf club of your dreams by sandwiching it between two large lettuce leaves instead of bread.


    Salad option

    Make this into a grain-free “pasta” salad by tossing broccoli pesto with some zucchini noodles. Top with slices or cubes of meatloaf and sweet potato for a satisfying, seemingly new leftover-based lunch or dinner.

    Check out our how-to video at


    Turkey-Lentil Meatloaf Club with Broccoli Pesto


    • 1 garlic clove, peeled
    • 1/4 cup (60 mL) pine nuts
    • 1 Tbsp (15 mL) lemon juice
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1/2 recipe leftover Orange-Roasted Veggies, broccoli and sweet potatoes separated
    • 1/2 head leaf or butter lettuce, leaves separated
    • 1/2 recipe leftover Turkey-Lentil Meatloaf, thickly sliced


    Per serving:

    • calories489
    • protein30g
    • fat28g
      • saturated fat5g
      • trans fat0g
    • carbohydrates32g
      • sugars7g
      • fibre7g
    • sodium318mg



    For pesto, pulse garlic in food processor until minced. Add pine nuts, lemon juice, and olive oil; pulse again until coarsely chopped. Add broccoli, pulse, scrape down sides, and repeat until coarse paste forms.


    To assemble club sandwiches, spread pesto on 2 large pieces of lettuce. Top with meatloaf, slices of sweet potato, and more lettuce if desired. Secure with 2 cocktail skewers on opposite sides of sandwich and slice in half. Repeat with 6 more pieces of lettuce.



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