HEALTHY DISH
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recipe makeovers full of modern flavor
Not Your Mama’s Meatloaf We’ve taken turkey meatloaf up a notch by adding spicy-sweet, nutrient-packed chutney BY JONNY BOWDEN, PHD, CNS, AND JEANNETTE BESSINGER, CHHC
Notes from the Clean Food Coach:
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• APRIL 2020
BN0420_D_HealthyDish_JS.indd 46
2/24/20 5:35 PM
Photo: adobestock.com
We don’t normally opt for no-fat ground meats, but in this recipe, it’s more aesthetically pleasing to use ground turkey that’s low in fat so excess oils don’t pool around your meatloaf “cupcake.”
Photo: Pornchai Mittongtare; Styling: Robin Turk; Food Stylist: Claire Stancer
My mother, bless her heart, was not exactly a great cook. (True story: Until I was a teenager, I actually thought spaghetti and meatballs came out of a can.) But she did know how to make meatloaf, which she actually did rather well. So meatloaf occupies a warm, fuzzy spot in my culinary memory bank, just like it does for so many other people. The problem is that conventional meatloaf is high in fat and calories, stuffed with bread crumbs (unnecessary carbs and calories), and most often made with meat that contains hormones, steroids, and antibiotics. Enter this crowdpleasing, low-cal version made with clever substitutions that boost its nutritional value without losing one iota of flavor or comfort. Lean turkey instead of feedlot-farmed mystery meat, rolled oats instead of breadcrumbs, a bevy of nutrient-packed vegetables, and a healthy dose of chutney for a sweet and exotic spiciness. My mother would have loved it!
