Registered dietitian Michelle Dudash has released a wonderful new book focused on wholesome, simple, and eco-friendly cooking. We love its practical approach—quick recipes, clean ingredients, and helpful green tips—perfect for busy families who want nutritious meals without fuss.
- Quick: Most recipes can be prepared in 30 minutes or less, so weeknight cooking is easier.
- Clean: The book emphasizes whole-foods and a clean-eating philosophy, helping you serve nourishing meals your family will enjoy.
- Green: It includes eco-friendly suggestions for shopping and cooking so you can reduce waste and make more sustainable choices.
- Delicious recipes: The recipes are flavorful and approachable—here’s one standout to try.
Turkey, Vegetable & Oat Mini-Meatloaves with Marinara Sauce
These mini-meatloaves are convenient to mix ahead and bake when it’s time to eat. Smaller loaves reduce cooking time, and if you prepare the mixture in advance, let it sit at room temperature for about 20 minutes before baking to ensure even cooking.
Ingredients:
- Expeller-pressed canola oil spray
- 1 (8-ounce or 225 g) package crimini (baby bella) mushrooms (about 2½ cups)
- 1 small yellow onion, cut into eighths (about 1 cup or 160 g)
- 4 cloves garlic (or 2 teaspoons [6 g] minced)
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1 cup (80 g) dry rolled oats
- 2 large eggs
- 1 pound (455 g) lean ground turkey (or beef or bison)
- 1¾ cups (438 g) pasta sauce, divided
- 3 tablespoons (45 ml) red wine vinegar
- 1 tablespoon (6 g) Italian herb seasoning
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Directions:
- Preheat the oven to 375°F (190°C, gas mark 5). Coat a 9 x 13-inch (23 x 33 cm) baking pan or six mini loaf pans with spray. Pulse the mushrooms in a food processor until finely chopped and transfer them to a large bowl. Repeat with the onion and garlic.
- Heat a large frying pan over medium heat and add the olive oil. When the oil shimmers, add the chopped vegetables and sauté for about 7 minutes, or until their liquid has evaporated. Lower the heat as needed to prevent burning. Set the cooked vegetables aside to cool slightly.
- Process the oats in a food processor until fine. Whisk the eggs in the bowl used for the vegetables. Add the processed oats, ground turkey, ¾ cup (188 g) of the pasta sauce, the cooked vegetables, red wine vinegar, Italian seasoning, salt, and pepper. Mix with a fork until evenly combined.
- Portion the mixture into six mounds on the prepared pan or into each mini loaf pan, about ¾ cup (187 g) each. Shape each mound into a loaf approximately 4 x 2 inches (10 x 5 cm). Spread the remaining 1 cup (250 g) of pasta sauce evenly over the tops of the loaves. Bake on the middle oven rack for about 25 minutes, turning the pan halfway through baking, until the loaves are firm and an internal temperature reaches at least 165°F (74°C). Let the loaves rest for 5 minutes before serving.
Total Prep and Cook Time: 55 minutes • Yield: 6 servings (one loaf each)
Per serving: 330 calories; 12 g total fat; 3 g saturated fat; 23 g protein; 32 g carbohydrate; 5 g dietary fiber; 115 mg cholesterol.
Go Green
- Good-tasting pasta sauces don’t have to come from overseas. Choose sauces made with domestically grown tomatoes to reduce transportation impact.
- Always read labels to pick products with simple, recognizable ingredients.
Recipe Notes
- If you prefer, finely chop the vegetables by hand instead of using a food processor.
- For a more rustic texture, use whole rolled oats rather than processing them finely.
Leave a comment here or on our social channels telling us why this cookbook would suit you, and you’ll be entered in a raffle to win a copy.