JersElizabeth

The title is not meant to imply that this recipe is adapted from the menu at the Road Kill Cafe.

We made the road trip to our home state last week, and I plotted and planned different dishes that were portable, protein-filled, and delicious straight from the cooler. One of these adapted recipes follows – and was so good that I had to make myself a plate for lunch today. Wrapped individually, these were the perfect on-the-road meal.

Mini Turkey Meatloaf (adapted from the Cooking Light Dinner Tonight cookbook)

Ingredients/Instructions:

Saute:
1 cup white onion, chopped
4 garlic cloves, minced
splash of olive oil

Add to:
6 tbsp. almond flour (breadcrumb substitute)
2 tbsp. fresh Italian parsley
2 tsp. Worcestershire sauce (I spelled that right the first time!)
pinch of salt
bigger pinch of pepper
1 tsp. oregano
1/2 tsp. thyme
1/4 tsp. red pepper flakes
1/4 tsp. cayenne pepper
4 tbsp. ketchup
2 egg whites
1 lb. ground turkey

Place 1/2 c. balls of the above mixture onto 5×5 squares of wax paper and place the loaded squares into the cups of a muffin baking tin. Press the meat lightly so the shape conforms to the tin within the wax paper sheets. Paint each mini loaf with a bit of ketchup mixed with wing sauce and bake at  350 degrees for 40 minutes.

For my lunch I added a side of acorn squash – halved and baked cut-side down for 40 minutes at 350 degrees. Acorn squash is sweet all on its own and needs nothing but to be scooped from the skin and enjoyed!