Servings: 4-5 Servings
½ medium head cauliflower, cut into small florets
1/2 cup chicken broth
1 ½ teaspoon canola oil
1 small chopped onion
3 cloves garlic, chopped
1 ½ pounds 85 % lean ground turkey
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
¼ cup chopped parsley
1/2 cup quick-cooking oats
2 tablespoons grated Parmesan cheese
1/3 cup ketchup
1 tablespoon dijon mustard
Preheat oven to 375 degrees F. Cover a sheet tray with foil.
Add the cauliflower florets to a small saucepan and cover with the chicken broth. Cover the pot with a lid. Simmer until tender. Add cauliflower to a blender along with the broth ½ cup broth. Blend until smooth, scraping sides of blender as necessary. Let cool. The cauliflower will thicken as it cools down.
Heat oil in a large non stick sauté pan. Once shimmering, sauté onion and garlic until just softened. Remove to a large bowl to cool. Once cool, add pureed cauliflower, turkey, salt, pepper, parsley, quick cooking oats, and Parmesan cheese. Mix all meatloaf ingredients well. Shape into a loaf on the prepared sheet tray. In a small bowl, mix together the ketchup and mustard and brush on top of the loaf.
Bake for 45 minutes, until cooked through. Rest for 5 minutes before slicing.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!