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Turkey-Lentil Meatloaf with Orange-Roasted Veggies

Serves 8.


    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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