alive logo

Turkey-Lentil Meatloaf with Orange-Roasted Veggies

Serves 8.


    Turkey-Lentil Meatloaf with Orange-Roasted Veggies

    Protein-packed lean turkey gets a helping hand from fibre-filled lentils to create an unusual meatloaf. It’s rounded out with two types of perennially available and economical produce: sweet potatoes and broccoli. This dish appeals to both the dinner traditionalist and modernist in us all.


    Endless variations

    Change the produce and spices in this meatloaf for a brand new taste. Try grated apple or parsnip with rosemary, diced red pepper with chili powder, or diced celery and currants with curry powder.


    Turkey-Lentil Meatloaf with Orange-Roasted Veggies


    Turkey-Lentil Meatloaf
    • 1 cup (250 mL) gluten-free quick-cooking organic rolled oats
    • 1/2 cup (125 mL) milk (any type, unsweetened if plant-based)
    • 2 Tbsp (30 mL) tomato paste
    • 1 Tbsp (15 mL) apple cider vinegar
    • 1 tsp (5 mL) gluten-free Worcestershire sauce
    • 2 lbs (900 g) lean ground turkey
    • 1 cup (250 mL) cooked brown lentils, drained and rinsed if using canned
    • 2 large organic eggs
    • 1/2 onion, finely diced
    • 1 carrot, grated
    • 2 garlic cloves, minced
    • 1/2 tsp (2 mL) dried thyme
    • 1/4 tsp (1 mL) ground nutmeg
    • 1/4 tsp (1 mL) salt
    Orange-Roasted Veggies
    • 1/3 cup (80 mL) orange juice
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 1 tsp (5 mL) low-sodium tamari
    • 3 medium sweet potatoes, unpeeled, cut into 1/4 in (0.6 cm) rounds
    • 2 heads broccoli, cut into florets


    Per serving:

    • calories364
    • protein28g
    • fat15g
      • saturated fat4g
      • trans fat0g
    • carbohydrates29g
      • sugars6g
      • fibre6g
    • sodium305mg



    Arrange oven racks to accommodate 2 trays. Preheat oven to 350 F (180 C).


    In medium bowl, mix oats and milk. Set aside for 10 minutes. In small bowl, mix tomato paste, vinegar, and Worcestershire sauce. Set aside.


    In large bowl, mix turkey, lentils, eggs, onion, carrot, garlic, thyme, nutmeg, and salt. Stir in soaked oats and milk. Mix everything until combined. Form into loaf, about 2 1/2 in (6 cm) high, in 9 x 13 in (23 x 33 cm) glass or ceramic casserole dish. Coat top with tomato paste mixture.


    Bake on lower oven rack for 1 hour, or until thermometer inserted in centre reads 160 F (70 C). Remove from oven and allow to cool for 5 minutes before slicing. While meatloaf is cooking, prepare sweet potatoes and broccoli.


    On large rimmed baking sheet, combine all Orange-Roasted Veggies ingredients. Roast on upper oven rack for 40 to 45 minutes, until vegetables are tender (add to oven after meatloaf has been in oven for 20 minutes).


    Slice meatloaf and serve alongside roasted vegetables.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.