Turkey-Lentil Meatloaf Club with Broccoli Pesto

If you’re the diner who makes meatloaf just for the following day’s sandwich, this recipe is for you. Create a healthier version of the meatloaf club of your dreams by sandwiching it between two large lettuce leaves instead of bread.

Salad option

Make this into a grain-free “pasta” salad by tossing broccoli pesto with some zucchini noodles. Top with slices or cubes of meatloaf and sweet potato for a satisfying, seemingly new leftover-based lunch or dinner.

Check out our how-to video at alive.com/video.


1 garlic clove, peeled

1/4 cup (60 mL) pine nuts

1 Tbsp (15 mL) lemon juice

2 Tbsp (30 mL) extra-virgin olive oil

1/2 recipe leftover Orange-Roasted Veggies, broccoli and sweet potatoes separated

1/2 head leaf or butter lettuce, leaves separated

1/2 recipe leftover Turkey-Lentil Meatloaf, thickly sliced


For pesto, pulse garlic in food processor until minced. Add pine nuts, lemon juice, and olive oil; pulse again until coarsely chopped. Add broccoli, pulse, scrape down sides, and repeat until coarse paste forms.

To assemble club sandwiches, spread pesto on 2 large pieces of lettuce. Top with meatloaf, slices of sweet potato, and more lettuce if desired. Secure with 2 cocktail skewers on opposite sides of sandwich and slice in half. Repeat with 6 more pieces of lettuce.

Each serving contains: 489 calories; 30 g protein; 28 g total fat (5 g sat. fat, 0 g trans fat); 32 g total carbohydrates (7 g sugars, 7 g fibre); 318 mg sodium

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