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Meet Private Chef And Xterra Pro Jessica Cerra

  • By Bethany Mavis
  • Published Jan 10, 2012
  • Updated Dec 17, 2012 at 4:14 PM UTC

Turkey, Veggie and Quinoa Meatloaf with Rutabaga, Parsnip and Potato Mashers

Cerra says this recipe appeals to athletes because it’s healthy yet simple. She replaced the breadcrumbs in the meatloaf with quinoa to add a nutty flavor, and she serves it with a mash of potatoes with rutabaga and parsnip. “Those are two things that are full of nutrition that people see in the store and either don’t know how to cook them, or associate them with a bitter flavor,” she says. “But when you mash them into olive oil and light sour cream, it’s so good with the meatloaf.”

Ingredients

Meatloaf:

1 medium yellow onion, grated

1 large carrot, peeled and grated

1 large zucchini, grated

cup fresh basil, finely chopped

¼ cup fresh Italian parsley, finely chopped

3 garlic cloves, finely diced

1 large egg

2 T tomato paste

½ cup quinoa, uncooked

½ T salt

¼ tsp pepper

1 ¼ pounds (20 oz package) 93% lean ground turkey

3 Roma tomatoes, sliced

Mashers:

3 large baking potatoes, peeled and cut into 1-inch cubes

2 medium rutabagas, peeled and cut into 1-inch cubes

2 large parsnips, peeled and cut into 1-inch segments

½ cup light sour cream

2 T extra virgin olive oil

1 tsp salt

¼ tsp pepper

Directions

To make the meatloaf, preheat oven to 375 degrees F. Line a rimmed cookie sheet with foil and coat with cooking spray. In a large bowl, add all ingredients except for turkey and tomatoes, and mix until well combined. Add ground turkey and mix thoroughly. Transfer mixture to prepared pan and form into a loaf shape approximately 8 inches long and 2 inches high. Layer tomato slices across the top of the meatloaf. (Optional: Drizzle with olive oil and sprinkle with salt and pepper.) Bake meatloaf until an instant-read thermometer displays 160 degrees when inserted into the center, about 50 minutes. Let rest for 5 minutes, drain liquid from the pan, slice and serve.

To make the mashers, place potatoes, rutabagas and parsnips in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and let cook, partially covered, until soft, about 20 minutes. Drain in a colander and return to pot, off the heat. Add sour cream, olive oil, salt and pepper to the vegetables and mash. Note: Use a food processor for a smooth purée, if desired.

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FILED UNDER: Nutrition / Recipes

Bethany Mavis

Bethany Mavis

Bethany Mavis is the associate editor for Triathlete and Inside Triathlon magazines. She received her B.A. in journalism from Point Loma Nazarene University and is a multiple half-marathon finisher.

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