Our Clean Eating Journey Continues

Hey Dolls! We’re two weeks into the New Year ~ 14 days exactly! How are you coming with your goals, resolutions, etc.? Pretty Domestic is still hanging in their with adopting healthier eating patterns; although dinner tonight with my hubby and mother-in-law was a minor setback. Nothing wrong with a little treat from time to time.

Our Nik is still on the case though and has brought us another clean eating recipe this week to support our journey. Bon Appetite!

Nicole Nichelson

Nik Says:

Hey there! One thing you will see in many of my recipes is that I love to “hide” veggies in almost everything I cook. I load up my burgers, stews, etc. with vegetables; so, my latest meatloaf creation is no different. It’s perfect for moms who have picky eaters and also for those of us who like to make sure we get more than enough vegetables on a daily basis. Here is a delicious, veggie loaded Turkey Meatloaf that I created last week for my family. You can also play around and make this mixture into a yummy burger. I hope you will try it.
Turkey Meatloaf
turkey meatloaf
  • 1 small package of ground turkey (most packages are about 1.2 lbs.)
  • 1 tbsp. olive oil
  • 1 small onion, chopped
  • 1 orange or yellow pepper, chopped
  • 2 garlic cloves, minced
  • 1 small zucchini, grated with a cheese grater
  • 1 cup of cremini mushrooms, sliced
  • 1 roasted red pepper, roughly chopped
  • 2 plum tomatoes, chopped
  • 1 tsp. Sea Salt
  • 1 tsp. Pepper
  • 1 egg white
  • 1 tbsp. almond meal
  • 1 tbsp. Herb de Provence

Directions. Preheat Oven to 325 degrees. In a medium saucepan, heat the oil. Add onion and pepper, and after about 3-5 minutes add your garlic. Stir together and let the onions get barely translucent ~ about 2-3 more minutes. Add the zucchini and mushrooms, roasted pepper and tomato, salt and pepper. Cook for about 5-7 minutes. Remove from heat and allow to cook.

In a mixing bowl, add your ground turkey, egg white, almond meal, Herb de Provence and the cooked mixture. Mix well and place onto an ungreased cookie sheet and shape into a rectangular shaped loaf. Bake for about 35-45 minutes, until the internal temperature reaches 160 degrees. You will want to take the meatloaf right out of the oven once it is cooked through to keep it from drying out or losing its moisture. Serve hot with mashed potatoes or parsnips, for those of us who avoid potatoes.
Until Then,
~ L.
The Pretty Domestic