Turkey Meatloaf with Spiced Butternut Squash

If you’ve been looking for some new dinner ideas, this healthy turkey meatloaf with spiced butternut squash and green beans is simple, balanced, and delicious! It’s one of my go-to meals right now since the warm, savory flavors of this dish are so nourishing and it covers all my nutrient bases.

When it comes to healthy eating, I always think of what are the best options for the primary macronutrients – which proteins to base the meal on, what carbs I’ll  include, and which fats will work well with those choices. I also consider how I can incorporate greens and micronutrients into the meal as well.

In this recipe, turkey is the source of protein (Vegetarian option below), and is rich in amino and fatty acids (1), while butternut squash is a complex carbohydrate high in fiber and loaded with vitamins A, C, E, and B vitamins, as well as minerals like potassium, zinc, and magnesium (2).

Olive oil, a great source healthy fat, and green beans, which are high in phytonutrients and fiber, round out the meal’s nutrients, giving you everything you need for sustained energy throughout the day.

This recipe is easy to make ahead of time so you have food to grab and reheat and you can double it if you’re cooking for more people. I’ve also provided a vegetarian option below, if you prefer to not eat meat.

Enjoy!

Vegetarian Tempeh Loaf

Click to expand and see all cooking instructions

Yield: 2 servings
You will need: baking sheet, small pot, bowl, measuring spoons, fork, parchment paper
Key: T = Tablespoon; tsp = teaspoon

Ingredients:

Vegetarian Tempeh Loaf

• 1 package tempeh (8 oz)
• 1 egg
• 2 tsp. olive oil
• 8 oz. button mushrooms, finely chopped
• 2 T tomato paste
• ¼ cup almond flour
• ¼ cup gluten free oats, ground
• 1 tsp chopped thyme, or dried thyme
• 1 tsp chopped rosemary, or dried rosemary
• 3 cloves garlic
• 1 T onion powder
• ½ tsp sea salt

For the Butternut Squash and Green Beans:

• 1 ½ cups cubed butternut squash, fresh or frozen
• ½ tsp pumpkin pie spice
• 2 cloves garlic, minced
• ¾ tsp sea salt
• ½ tsp black pepper
• 1 tsp chopped rosemary, or dried rosemary
• 1 tsp chopped thyme, or dried thyme
• 8 oz. green beans, fresh or frozen
• 2 tsp olive oil

Directions:

1. In a small skillet over medium heat, heat olive oil for loaf. Cook mushrooms for 4-5 minutes stirring often. Once most of the moisture has evaporated, add the tomato paste, garlic, thyme, rosemary, and onion powder, and salt. Transfer to a food processor, and blend with tempeh, egg, almond flour, and oats until a uniform mixture is formed. Having some bigger pieces of tempeh and oats will improve the texture.
2. Preheat the oven to 375 F. Line a baking sheet with parchment paper. Place green beans on one half of the pan and season with salt, pepper, and 1 tsp olive oil. 
3. Meanwhile in a small pot heat 1 tsp of olive oil, and cook garlic, spices, rosemary, and thyme for the squash. Add squash to pot and stir to combine. Add 1 cup of water or vegetable broth. Bring to a simmer and cook until squash is soft and most of the liquid has evaporated. Mash with a fork and set aside.
4. Divide tempeh mixture  into 2 evenly shaped loafs on your lined baking sheet.
5. Bake meatloafs and green beans for 25-30 minutes, flipping green beans halfway through.
6. Divide squash and serve each with half of the green beans and one tempeh loaf.

I hope you enjoy this recipe! Let me know in the comments below if you make it and how it turns out.

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