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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