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.
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