I think it hit 80 degrees here today in the Boston area…at least that’s what my computer said. For some reason I seem to always have long busy work days when we have awesome weather :(
Then, even though I worked late enough to be too tired and too hungry to go to the gym, we still managed to take part in a “summer night” ice cream run.
Neither of our stomachs were prepared…it was a long winter.
I give you a KIDDIE size cup of half cookie dough and half purple cow frozen yogurt. The place right near us serves Richardson’s, which is the bomb.
It’s easily an 8oz cup…no joke. I’d hate to see the Large size.
I could only put down about half of this, Brian finished his whole cup…we both don’t feel so great right now…
Enough ice cream.
So if you decide to make a batch of those delectable artichokes from my last post, make sure you save a few for yourself (and some extra dressing too)
Makes for a fabulous salad for lunch the next day on top of some mixed greens and other veggies.
But the real “meat” of this post (pun intended), is the Turkey and Lentil meatloaf I made recently.
I loved it so much, I’ve been dying to make it again! This time I wanted a greater ratio of lentils to turkey.
Turkey & Lentil Meatloaf
adapted from Eat Live Run
Pre-heat oven to 400
- 1lb ground lean turkey
- 2 cups cooked green lentils
- 1 T olive oil
- 2 large carrots, diced
- 2 large stalks celery, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tsp Worcestershire sauce
- 1/3 cup ketchup
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 egg, beaten
- 3/4 cup bread crumbs, preferably whole wheat
- Heat oil in a large skillet over med/med-high heat. Saute onions for 5 minutes. Add garlic, celery, and carrots, and saute for another 3-4 minutes. Set aside.
- In a large bowl combine turkey, cooked lentils, the veggies you just cooked, and all the remaining ingredients.
- You can try mixing with a spoon, but I find it easiest to just dive in fingers first and combine all ingredients.
- Transfer to your pan(s). This recipe makes a lot…I love leftovers. I made 1 large loaf (in my 10” loaf pan), filled 3/4 way to the top, and I had enough leftover for 1 mini loaf.
- 1/4 cup ketchup
- 2 T balsamic vinegar
- 2 T maple syrup
- spread/brush glaze over loaf (or loaves)
- Bake until the center reaches 165 degrees (about 45-50 min). Check mini-loaves after 30 minutes.
I don’t know why, but its just SO good! Such a great flavor. This is one of those dishes where I crave leftovers the next day or two. I also froze a nice big chunk for a quick meal on a busy day.
This is also an incredibly healthy meal! I don’t remember the exact numbers, but 1/8th of this large recipe was only about 250 calories! Lots of protein and fills you up :)
Might need to break out those leftovers sometime soon.
Favorite ice cream flavor?? I can’t decide. I loved mint chocolate chip growing up, still do. But I also loooove a good soft serve.