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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.



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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.