SBD Healthy Comfort Fav Recipe

A Healthy Twist on a Favorite Comfort Food

What’s your number-one comfort food? Perhaps it’s a homemade dish like macaroni and cheese that is typically high in calories and saturated fat. You can still enjoy heart-warming meals like this as you’re following the South Beach Diet by simply swapping in a few healthy ingredients. This healthy take on traditional meatloaf is sure to become a new family favorite.

Homestyle Turkey Meatloaf With Mushrooms and White Beans (Phase 1)

Description 
This healthy alternative to typical meatloaf adds white beans for a delicious high-fiber twist. Serve extra Dijon mustard on the side; it lends a satisfying, piquant flavor element.

Make-Ahead Tip: Cooked meatloaf freezes well for up to 3 months. Cut it into individual portions before freezing and thaw in the microwave when ready to eat.

Prep time: 15 minutes
Cook time: 1 hour 15 minutes

Makes 6 servings

Ingredients 
2 teaspoons extra-virgin olive oil
1 1/2 cups chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound mushrooms, trimmed and chopped
4 large garlic cloves, minced
1 (15-ounce) can great Northern beans, rinsed and drained
1 1/4 pounds extra-lean ground turkey
2 large eggs
1/2 cup chopped parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard plus extra for serving

Instructions 
Heat the oven to 375°F. Lightly coat an 8" by 4" by 2 1/2" metal or glass loaf pan with cooking spray.

In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. Add mushrooms and garlic; cook, stirring occasionally, until onion is softened and mushrooms are incorporated, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.

In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.

Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.

Bake meatloaf on the middle rack of the oven for 50 minutes. Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 170°F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.

Nutritional information 
Per serving: 
205 calories
5 g fat (1 g sat)
15 g carbohydrate
30 g protein
4 g fiber
549 mg sodium