Home Cooking

I’m starting to loathe the term “comfort food” but I think no other phrase better describes meatloaf and macaroni and cheese, right?

I tried a new recipe for the meatloaf tonight. I felt brave, adding bacon to turkey meatloaf!

This recipe comes via Take Heart, I pinned it on Friday and decided to give it a try. I loved the idea of wrapping something healthy in bacon.

I made a few slight adjustments:

I had some dried stuffing in my cabinet, so I just took that and crushed it up into crumbs.
I omitted the carrots because Mike doesn’t like cooked carrots.
I omitted the green onions because I don’t like cooked green onions. (I love them raw though!) I wound up substituting them with one shallot and a l/4 cup of sweet onions.
I omitted the egg because I hate when eggs are used as binders. (I’m weird like that!)
With those few changes, I really enjoyed the way this turned out. I loved the smokiness of the bacon and the lightness of the turkey with the onions and zucchini. Mike was less enthused by the sweetness of the sauce, but I found it delicious.


I also made steamed asparagus with lemon zest. Always a favorite!

And to finish off this meal, I made mac and cheese via the Pioneer Woman.

I made a few changes to this recipe too:

I used cavatappi pasta.
I used colby jack and cheddar cheese.
I omitted the egg. (see note above!)
Once I melted my butter, I added one finely chopped shallot and four cloves of minced garlic. I let them cook for a bit, then I added my flour.
I used 2% milk instead of whole milk. To save some calories. And honestly, you never miss the extra fat!
I used AT LEAST 2 and 1/2 tsp of dried mustard. I love the stuff!



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