- 5
- 30 mins
- 60 mins
Ingredients
- 1/4 cup each finely diced carrots, red pepper, celery and onion
- 1 large yellow onion, thinly sliced
- 1/4 teaspoon olive oil
- Salt and freshly ground pepper to taste
- 1/4 teaspoon chopped or minced garlic
- 1 pound lean ground beef (90%) or extra lean ground turkey
- 1/4 cup shredded Parmesan
- 1/4 - 1/2 cup low sodium chicken broth
- 1 large egg
- 1 cup cooked brown lentils
- 2 cups packed spinach leaves, steamed, drained and chopped
- Cooking spray
- For the Potatoes
- 6 red potatoes, halved
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1 tablespoon fresh parsley
Preparation
Step 1
Preheat oven to 350 degrees. Heat oil in a sauté pan over medium heat. Add garlic and all vegetables except spinach and sauté for 4 minutes. Sprinkle with salt and pepper.
In a large bowl, break up beef or turkey well with your hands. Stir in cooked vegetables, Parmesan, broth, and egg. Add lentils and mix. Add spinach and mix again. Season with salt and pepper.
Coat a 3-by-8 inch loaf pan with cooking spray. Place meat mixture in pan and gently pat down with hands or to fit. Bake for 35 minutes or until internal temperature reaches 140 degrees.
Meanwhile, to make the potatoes, fill a large saucepan with water. Add potatoes and bring to a boil over medium-high heat. Cook for 30 minutes or until fork tender. Drain well and place in a large bowl.
Mash potatoes with a fork. Drizzle with oil and season with salt and pepper.
Let meatloaf rest in pan 15 minutes before slicing, then serve with potatoes topped with parsley.