Mini Meatloaf with Mashed Cauliflower

August 18, 2012

Mini Meatloaf with mashed cauliflower tops (phase 1-4) serves 2

Meatloaf:
1 lb lean ground turkey
1 cup grated zucchini, all moisture squeezed dry with paper towel
2 tbsp garlic, minced
1 Ideal Protein packet of garlic and onion soy nuts, crushed
1/4 cup Walden Farms ketchup
3 egg whites
1 tsp sea salt

Mashed cauliflower tops:
1 head of cauliflower, chopped
2 large garlic cloves, peeled and halved
1 Ideal protein chicken soup packet prepared with 4 oz water
3 tbsp fat free chicken broth
1/2 tsp olive oil
sea salt to taste
dash of fresh ground pepper
3 tbsp fresh thyme

Put the cauliflower and garlic in a large pot with sea salt and enough water to cover; bring to a boil. Cover and reduce heat; simmer for 10-15 minutes or until cauliflower is tender. Drain and return to pan. Add soup and remaining ingredients. Using a masher or blender, mash until smooth. Season with sea salt and pepper to taste.
Meanwhile, preheat the oven to 350°. Line a muffin tin with foil liners.

In a large bowl, mix the turkey, zucchini, garlic, crushed soy nuts, ketchup, egg whites, and sea salt. Place meatloaf mixture into muffin tins filling them to the top, making sure they are flat at the top. Bake uncovered for 18-20 minutes or until cooked through. Remove from tins and place onto a baking dish. Pipe or spoon the mashed cauliflower onto the mini meatloaves and serve.

 

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