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Ingredientes
- 1 tsp extra virgin olive oil
- 1/2 c. diced onion (red and white) or possibly more salt substitute pepper
- 1 tsp TJ's dry tomato seasoning splash (Trader Joe's)
- 1/2 tsp mixed herbs
- 2 tsp cajun seasoning or possibly to taste
- 1/2 tsp chopped garlic
- 1/4 tsp chopped ginger
- 1/4 tsp chopped lemon peel or possibly less
- 1 Tbsp. fresh lemon juice
- 1/2 tsp beef bouillon paste
- 5 slc stale bread
- 1/3 c. fresh cilantro
- 1 1/2 lb turkey breast
- 1 1/4 lb 10% fat added grnd beef
- 1/4 c. minced red bell pepper
- 1/4 c. minced green bell pepper
- 1 c. baby spinach leaves roughly minced
- 1/4 c. liquid egg substitute
Direcciones
- Heat extra virgin olive oil in a saucepan or possibly saute/fry pan. Add in onions, salt, pepper, TJ's "splash," herbs and cajun spice blend. Cook till caramelized and aromatic. Add in the garlic, ginger and lemon peel and saute/fry for a minute or possibly 2. Add in the juice to deglaze the pan. Remove from heat. Add in beef flavored bouillon pwdr or possibly paste and stir to dissolve. Set the pan aside to cold.
- In a Cuisinart, crumb the bread with fresh cilantro. Set aside.
- In a large mixing bowl, combine the two grnd meats. Add in bell peppers and spinach; combine. Add in the egg substitute and mix well. Add in half the bread crumbs and knead to combine. Then add in the cooled onion mix. Combine. Add in the rest of the bread crumbs.
- Place in a loaf pan. Place pan in a cake pan filled to about one-inch depth with water. Bake in preheated 400F oven for about 75 min or possibly till the center tests done with a meat thermometer (160F). Let stand about 5 min before cutting and serving.
- NOTES : We like the sweetness bell peppers provide in our tamed version of Cajun meatloaf. Each little bit adds depth or possibly surprise. We get little treasures! A bite of lemon! A tang of sun dry tomato! The spinach is used here as a bitter herb which's slightly sweet when roasted like this. Try using mixed grain bread for more depth. Tradition says serve this with a brown gravy spiked with catsup. Garlicky mashed potatoes and fresh steamed vegetables. Use leftovers meat chunks in a vegetable soup; warmed and mixed with greens in pita; or possibly tossed with pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 8 servings | |
| Calories 544 | |
| Calories from Fat 73 | 13% |
| Total Fat 8.08g | 10% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 695mg | 29% |
| Potassium 433mg | 12% |
| Total Carbs 84.56g | 23% |
| Dietary Fiber 3.7g | 12% |
| Sugars 2.68g | 2% |
| Protein 30.79g | 49% |
