MINI TURKEY and SPINACH MEATLOAVES with CAULIFLOWER MASH

Don't let the dried out, bland memories of meatloaf deter you trying out this meal! My lean turkey meatloaf stays moist and flavorful with the help of sauteed veggies and hearty spinach. Topped with some zesty bbq sauce and placed atop a mound of my cauliflower mash, you'll think you died and gone to healthy food heaven!

INGREDIENTS:
for meatloaves:
1 lb ground turkey
1 small onion, small diced (about 1 cup)
2 cloves garlic, minced
1/2 cup green bell pepper, small diced
1/2 cup mushrooms, small diced
5 oz. frozen spinach, thawed and liquid squeezed out (about half a package)
2 eggs, beaten
1/4 cup breadcrumbs
1/4 cup grated cheddar cheese
1/3 cup milk
6 tbs. bbq sauce (plus more for serving)
extra virgin olive oil

for cauliflower:
1 head cauliflower, rough chopped
3 cloves garlic, peeled and cut in half
1/3 cup Greek yogurt or sour cream
2 tbs. grated parmesan cheese
salt and pepper to taste
extra virgin olive oil

DIRECTIONS:
for meatloaves:
-warm 1 tbs. olive oil in a medium sized pan over medium-low heat
-add onion, bell pepper, mushrooms, and garlic and toss to coat in oil
-let cook for 15 minutes, until veggies are soft and transparent, but not browned
-remove from heat and let cool
-in a large mixing bowl, combine cooled vegetable mixture, spinach, eggs, breadcrumbs, cheese, milk, and 1 tbs. olive oil
-mix in ground turkey until everything is combined (do not over mix!)
-divide meat mixture into 6 equal sections
-take each section of meat, and roll into an oval shape
-flatten oval into about 3/4"-1" thick patties, repeat with the following 5 sections of meat
-place patties on a wire wrack on top of a baking sheet
-spread 1 tbs. bbq sauce on top of each patty
-bake in a 400 degree oven for 30-40 minutes until meat is firm to the touch

for cauliflower:
-place a large piece of foil on a baking sheet and spray with non-stick spray
-place chopped cauliflower and garlic on foil, and cover with another piece of foil
-roll the edges of the foil together making a pouch
-roast at 400 degrees for 30 minutes
-remove top piece of foil and increase the oven temperature to 450 degrees
-cook for an additional 20 minutes
-remove cauliflower and place in a large bowl
-mash with a potato masher until you get the consistency of mashed potatoes
-add yogurt, cheese, and salt and pepper to taste

makes 6 servings

SHOUT OUTS:
The turkey meatloaf was inspired by my dear friend Dave Evans and the cauliflower mash was inspired by a recipe from Rocco DiSpirito's cookbook Now Eat This!

TIPS and ADAPTATIONS:
-Make this meatloaf with ground beef or with ground chicken too!
-Don't have frozen spinach? Skip it, or add in a handful of fresh chopped spinach to your onion mixture and let it cook down. You don't need to use a full 10 oz. of spinach either, especially if you are just starting to introduce it into your meals.
-Add more veggies to the mix like grated zucchini or carrot.
-Make the cauliflower seem even more like mashed potatoes by adding 1 or 2 mashed potatoes to the mix. It's still healthier than it was before, and you'll never know the difference!
-Use a spicy bbq to top your patties with to add a kick, or try topping the patties with your favorite marinara sauce for an Italian style meal!
-Need the recipe to be dairy free? Leave out the cheeses and replace the milk and yogurt with chicken broth.
-Feeding a smaller crowd? Split the recipe, or make the whole recipe and freeze half the raw patties for another night's dinner!
-Make the cauliflower more delectable by adding in such things as: fresh or dried herbs, chopped sundried tomatoes, or kernels of sweet corn.