Low-Fat Turkey Meatloaf With Mashed Kidney Beans




    • 1 cup cooked or canned and drained kidney beans, processed until smooth
    • 1 pound lean ground turkey
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 teaspoon salt
    • 1/2 cup rolled oats, processed into rough flour
    • 1 tablespoon Worcestershire sauce
    • 1 egg
    • 1/2 cup cooked carrot puree
    • 1 large zucchini, grated (about 1/2 to 3/4 cup grated)
    • 1/4 cup sauteed celery
    • 1/4 cup sauteed onion
    • 1 tablespoon ground chia

    Eggplant Bacon:

    • 1 eggplant (thin and small work best)
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons smoked paprika
    • 1/4 teaspoon cracked pepper
    • 1/2 teaspoon salt
    • Coconut oil


    • 1 cup sun-dried tomatoes, soaked until softened
    • 3 tablespoons apple cider vinegar
    • 1 tablespoon coconut sugar
    • 1/2 teaspoon paprika


    1. To Make the Glaze:
      Soak sun-dried tomatoes until very soft. Puree them with apple cider vinegar, coconut sugar and paprika.
    2. To Make the Eggplant Bacon:
      Cut the eggplant into very thin strips on a mandoline. Season with garlic powder, onion powder, smoked paprika, brown sugar and pepper. Fry in coconut oil until crisped up.
    3. To Make the Meatloaf:
      Preheat oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray. Mix all ingredients in a large bowl and stir to combine. Press the mixture into the loaf pan and bake 30 minutes.
    4. Coat with a generous layer of the glaze and overlap strips of eggplant bacon to cover the surface. Cook until golden brown and no longer pink in the center (50 to 55 minutes).
    5. Cool for 10 minutes. Slice and serve.

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    Peggy Kotsopoulos is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant focused on teaching REAL health through lifestyle and dietary choices that are easy and delicious. She whips up healthy and delicious meals on her own TV show Peggy K’s Kitchen Cures on Z Living. Originally working in investments in Toronto, Canada, Peggy found her true passion for nutrition and healthy eating by bringing her own guilt-free goodies to corporate meetings as an alternative to bagels and danishes. As colleagues and clients became intrigued, Peggy started leading seminars and founded a company-wide corporate wellness program. Seven years later, Peggy followed her passion to the United States where she became certified as a Health Educator, and graduated from Living Light Culinary Arts Institute in California. She is the founder of beVibrant consulting in Toronto, where she develops wellness programs for large corporate clients, schools, and food establishments. Peggy is the resident nutritionist for CBC’s Steven and Chris show, and has been featured in major publications including Fitness Magazine, Shape and Yahoo! Shine.