Ingredients

Turkey Meatloaf:

• 2 lbs ground turkey (93/7 lean)
• 1 cup cottage cheese (low-fat)
• 2 large eggs
• 3/4 cup old-fashioned oats
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 2 tsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Meatloaf Glaze:

• 1/4 cup tomato paste
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder

Garlic Herb Red Mashed Potatoes:

• 3 lbs red potatoes, cut into chunks (leave skin on)
• 6 cloves garlic, peeled
• 3/4 cup plain Greek yogurt
• 3 tbsp butter
• 1/4 cup milk (or as needed)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh chives, chopped
• Salt and pepper to taste

Roasted Rainbow Vegetables:

• 2 bell peppers (different colors), cut into chunks
• 2 medium zucchini, sliced into half-moons
• 2 cups broccoli florets
• 1 pint cherry tomatoes
• 1 red onion, cut into wedges
• 3 tbsp olive oil
• 2 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese

Instructions

Turkey Meatloaf:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix cottage cheese, eggs, oats, onion, garlic, Worcestershire sauce, smoked paprika, oregano, salt, and pepper until well combined.
3. Add ground turkey and gently mix until just combined. Don’t overmix or meatloaf will be tough.
4. Shape mixture into a loaf on the prepared baking sheet (approximately 9x5 inches).
5. In a small bowl, whisk together tomato paste, honey, apple cider vinegar, and garlic powder for the glaze.
6. Brush half of the glaze over the top and sides of the meatloaf.
7. Bake for 45-50 minutes until internal temperature reaches 165°F.
8. Brush with remaining glaze and let rest for 10 minutes before slicing into 7 portions.

Garlic Herb Red Mashed Potatoes:

1. Place potato chunks and whole garlic cloves in a large pot and cover with cold salted water.
2. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until potatoes are fork-tender.
3. Drain well and return to the pot. Let steam dry for 1 minute.
4. Add Greek yogurt, butter, and milk. Mash to your desired consistency (add more milk if needed).
5. Stir in fresh parsley, chives, salt, and pepper to taste.

Roasted Rainbow Vegetables:

1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. In a large bowl, toss bell peppers, zucchini, broccoli, and red onion with olive oil, Italian seasoning, garlic powder, salt, and pepper.
3. Spread vegetables in a single layer on the baking sheets (don’t overcrowd).
4. Roast for 20 minutes, then add cherry tomatoes, toss everything, and roast for another 10-15 minutes until vegetables are caramelized and tender.
5. Remove from oven and immediately sprinkle with Parmesan cheese while hot.

Meal Prep Assembly:

1. Allow all components to cool to room temperature.
2. Divide into 7 meal prep containers: 1 slice meatloaf, approximately 3/4 cup mashed potatoes, and 1 cup roasted vegetables per container.
3. Store in refrigerator for up to 4 days, or freeze for up to 3 months.
4. Reheat in microwave for 2-3 minutes until heated through.

Macros

Whole Dish

Per Serving

470 calories, 44g protein, 15g fat, 40g carbs, 6g fiber, 5g sugar