Ingredients

• 1 cup Italian-style (seasoned) breadcrumbs
• 2 tablespoons olive oil
• 1pound lean ground turkey
• ½ cup milk
• ½ onion, finely chopped
• 2 celery stalks, finely chopped
• ½ cup grated Parmesan
• ¼ cup ketchup
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 1 cup bottled tomato sauce
• 4 slices turkey bacon

Method

• Preheat the oven to 350 degree F.
• In a large bowl, soak the breadcrumbs in milk
• Set a large nonstick skillet over medium-high heat. When the skillet is hot, add the oil.
• Add the onion and cook, stirring occasionally, 7 to 10 minutes.
• Add the celery and cook 3 to 4 minutes longer.
• Scrape the mixture into the bowl with the breadcrumbs.
• Add the turkey, parmesan, ketchup, salt and pepper and stir to combine
• Turn the mixture into the loaf pan and smooth the top.
• Spread tomato sauce over the meatloaf and lay the strips of bacon on top.
• Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 mins.
• Cut into slices and serve.

Ingredients

• 1 lb baking potatoes, peeled  
• 1 teaspoon salt
• ½ cup cauliflower puree
• 2 tablespoons soft tub margarine spread
• ½ cup buttermilk or milk

Method

• Put the potatoes and salt in a large pot and add enough water to cover the potatoes by about 3 inches. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender when pierced with a fork. Drain well in a colander
• Return potatoes to the pot and mash with a potato masher.
• Add the cauliflower puree, margarine, and buttermilk and beat with a large spoon until the potatoes are smooth and creamy.

Cauliflower Pureed:  Cut off florets and discard core.  Steam for 8 to 10 minutes.  In a food processor or blender for about 2 minutes, with a few teaspoons of water if needed for a smooth and creamy mixture.

**This can be prepared ahead of time and put in a container or Ziploc bag.