We’ve lightened up this dinner classic and added a side of spinach and green beans for a health-forward meal that will satisfy and nourish hungry stomachs.
- Prep time 20 minutes
- Total time 1 hour
Charred Green Bean Toss:
Preheat oven to 400°F. Line baking sheet with foil.
In large skillet, heat oil over medium heat; cook onion, stirring, until softened, about 6 minutes. Add garlic; cook for 1 minute. Push onion mixture to edge of pan. Add tomato paste to centre; cook, stirring, for 40 seconds. Stir in onion mixture; remove from heat.
In food processor, pulse bread until in fine crumbs. Transfer to large bowl; stir in milk. Add bacon and chipotle chilies to food processor; pulse until bacon is finely chopped. Add bacon mixture, onion mixture, turkey, Parmesan, parsley, eggs, salt and pepper to bread crumb mixture; stir to combine. Divide mixture in half. Form each into 8-inch loaf on prepared pan. Bake for 30 minutes.
In small bowl, stir together ketchup and adobo sauce. Brush all over loaves; bake for 15 minutes or until instant-read thermometer inserted in centres reads 160°F.
Spinach Vinaigrette: Meanwhile, in 2-cup liquid measure or small bowl, combine baby spinach, oil, vinegar, garlic, green onion, honey and salt; using immersion blender, purée until smooth.
Charred Green Bean: Toss In bowl, toss green beans and green onions with oil.
In cast-iron skillet, working in 2 batches, cook over high heat, tossing, until charred, 2 to 3 minutes. Transfer to bowl; add baby spinach and Spinach Vinaigrette, tossing to coat. Serve with meat loaf.
Test Kitchen Tip: Cooking the tomato paste caramelizes it, opening up the concentrated tomato to reveal a deeper flavour profile.
Makes 6 to 8 servings.
Nutritional facts PER EACH OF 8 SERVINGS: about
- Fibre 4 g
- Sodium 994 mg
- Sugars 10 g
- Protein 29 g
- Calories 462
- Total fat 30 g
- Potassium 704 mg
- Cholesterol 151 mg
- Saturated fat 8 g
- Total carbohydrate 20 g
- Iron 24
- Folate 54
- Calcium 35
- Vitamin A 215
- Vitamin C 23