Lightened Up Meatloaf with Bell Pepper Relish and Garlic and Herb Cauliflower Puree

Now that everyone is pinning recipes like crazy, I decided I would actually try to make the recipes I pin on Pinterest. Tonight’s recipe comes from Baker Bettie. I had such a fun time making it and Matt absolutely loved it!

Lightened Up Meatloaf w/Bell Pepper Relish

For the Relish:

Extra-virgin olive oil
1 large yellow onion, finely diced
4 garlic cloves, minced
2 bell peppers (either red, yellow, or orange) finely diced
12 oz ketchup
2 Tbsp Worcestershire sauce
salt and pepper

For the Meatloaf:

3 slices wheat bread, crusts removed, torn into chunks
1/4 cup skim milk
2 1/2 lbs lean ground turkey
1/2 cup egg substitute
1 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
salt and pepper

Directions

Preheat the over to 375 degrees F.
Coat a skillet with olive oil and place over medium heat. Saute the onion and garlic. Add the bell peppers and cook them until they soften. This should only take a couple minutes. Stir in ketchup and Worcestershire sauce and season with salt and pepper. Simmer the relish for 5 minutes to pull the flavors together. Remove from heat and set aside.
Place the bread in a large bowl and add the milk to moisten. Add the ground turkey, 1 1/2 cups of the bell pepper relish, egg substitute, thyme, and rosemary. Add salt and pepper to taste. Using your hands, combine all the ingredients until well mixed. Do not over mix.
Spray loaf pan with cooking spray. Transfer the meat mixture to the pan and pat down to evenly distribute. Cook for 30 minutes at 375 degrees. Remove any fat that has risen from the top. Coat the top of the meatloaf with another 1/2 cup of the relish. Bake for another hour. Remove meatloaf from the oven and let it cool before serving. Serve with the remaining bell pepper relish on the side.
Enjoy!

sauteing the bell peppers with the garlic and onions.

mixing the ketchup and Worcestershire sauce.

Garlic & Herb Cauliflower Puree

1 large head of cauliflower
4 garlic cloves
4 Tbsp butter
1/2 cup light sour cream
1 tsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
salt and pepper

Directions

In a large pot of boiling salted water, cook the cauliflower until tender. Strain.
In a large sauce pot, melt the butter and add the garlic. Cook for a minute or two. Add the sour cream, thyme, and rosemary.
Use an immersion blender to puree the cauliflower. I used a hand held blender, making it bit chunkier but Matt and I enjoyed the texture.
After the sour cream is melted, add the cauliflower to the mixture. Salt and pepper to taste.

Then enjoy!

Matt and I both really enjoyed this meal. I will definitely be making this one again. Since it was just for the two of us, I cut the quantities in half, but next time I will make the full amount of the relish. It would be nice to have some extra left over to add on top of the meatloaf after serving it.

Source: Baker Bettie