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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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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.