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Not the usual Loaf & Mash

Turkey Loaf with Cauliflower Mash

Turkey Loaf with Cauliflower Mash & Sautéed Mushrooms

There’s nothing more classic and comforting than meatloaf and mashed potatoes, but have you gorged on such a meal and felt way too full and maybe even bloated and sluggish afterwards?  Well, here’s a light and simple version for you to try.  It is particularly awesomely beneficial for those who are on a high protein, low carb eating routine and still want to delight in the loaf and mash experience!  Try this easy Turkey Loaf with Cauliflower Mash  and feel light and energetic after eating it! The cauliflower mash is also an excellent spud substitute for those who have arthritis and are trying to stay away from the nightshade family of foods, such as potatoes, tomatoes, and eggplants.

Turkey Loaf

1-1/2 pounds ground turkey
2 tsp. dried sage, or 6 – 7 fresh leaves, finely chopped
1 Tbsp.  dried oregano
1 large egg, free-range
1-1/2 tsp. sea salt
fresh ground black pepper
6 oz. organic tomato sauce, canned (for topping)
(You can skip this topping if you are nightshade sensitive.)
Pre-heat the oven to 375 F.
Place the ground meat in a large bowl and thoroughly mix in all the ingredients (except the tomato sauce) with a spoon or your hands (it’s quite OK to dig in with your hands and have fun mixing and squishing the mixture through your fingers, but please wash your hands before and after.)
Pack the turkey mixture into a loaf pan and top with the tomato sauce.  Place in the oven on a sheet pan and bake for 60 minutes, or when the meat thermometer registers 165 F.
Allow to cool slightly when done, and cut into 1″ slices to serve. (Serves  4 – 6)
(Note: There’ll be some yummy pan juice from the loaf, so spoon it over the sliced turkey loaf for extra moisture and flavor!  You could also thicken the juice with kudzu for a more gravy-like experience.) Don’t know what kudzu is?  Please read my next post for all the intriguing details plus a killer recipe for a deep dark luscious chocolate pudding!

While the Turkey Loaf if baking, it’s time to mash!

Cauliflower Mash

1 medium head of cauliflower, organic is best
3 – 4 large  cloves of  garlic, peeled (more if you want to ward off vampires)
1 cup filtered water, or stock
1/4 tsp. sea salt
Fresh ground pepper to taste
2 Tbsp. nutritional yeast, optional
1/4 extra virgin olive oil, or organic butter

Wash and trim the head of cauliflower and cut into rough pieces.  Heat a pan and pour in the cup of water or stock, toss in the cut cauliflower and cloves of garlic.  Bring to a simmer and cover the pan.  Allow to cook for about 10 minutes until the cauliflower is soft.  Add in salt & pepper.
Transfer mixture; including the liquid, into a blender.  (You may want to do this in two batches.)  Add in the nutritional yeast, olive oil, and a little more salt.  Puree until it resembles the consistency of mashed potatoes.  You may need to add in a little more water/stock to facilitate the blending, but be careful NOT to add in too much liquid. (You could also be super daring and try adding in some coconut or almond milk for extra richness and flavor.)
Adjust seasoning as needed.  Please don’t eat all the cauliflower mash before the turkey loaf is done! (Serves 4)

Happy loaf-ing and mashing!

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