Mediterranean Meatloaf and Roasted Vegetable Salad

This is what got whipped up on my last Thursday-cooking-day. It fed me and all my roommates real well. The recipes are from Best Health Magazine, the May and September 2010 editions. I made the meatloaf with veggie ground meat, of course, and didn't use olives as I am not a big olive fan, instead I added diced mushrooms... it was delicious! Enjoy!

Mediterranean Meatloaf

Serves four.

Ingredients:

2 Tbsp (30mL) extra-virgin olive oil

1/4 cup (60mL) finely diced red pepper

1/4 cup (60mL) finely diced red onion

1/4 cup (60mL)

kalamata olives, pitted and finely diced

500g extra-lean ground turkey

2 Tbsp (30mL) finely diced fresh parsley

2 Tbsp (30mL) finely diced basil

1 egg white

1/4 cup (60mL) bread crumbs [I found some nice spelt bread crumbs!]

1/4 cup (60mL) crumbled feta cheese

pepper to taste

Directions:

1. Preheat oven to 375 degrees F.

2. In a medium-sized saute pan over medium heat, add olive oil, red peppers, red onion and kalamata olives and saute until onions have softened.

3. Place mixture in a medium-sized bowl and add ground turkey, parsley, basil, egg white, feta cheese and a pinch of pepper. Fold together to combine ing

redients. Transfer to a 4x8 inch (1.5L) rectangular baking dish and press down to fish dish evenly.

4. Bake for forty minutes.

Nutrients per serving:

calories: 303

fat: 20g

saturated fat: 5g

carbohydrates: 7g

fibre: 1g

protein: 23g

cholesterol: 98mg

sodium: 347mg

Roasted Vegetable Salad

(The magazine this recipe came from suggested this salad be eaten alongside slices of smoked

salmon topped with some goat cheese).

Serves four.

Ingredients:

3 beets, peeled, 1cm diced

1 small sweet potato, peeled, 1 cm diced

2 medium carrots, peeled, 1cm diced

1/2 red onion, 1 cm diced

1/4 acorn squash, peeled, 1cm diced

3 Tbsp (45mL) extra-virgin olive oil

pinch salt and pepper

1/2 lemon, zest and juice

small handful parsley, diced

Directions:

1. Preheat oven to 400 degrees F or barbecue to medium.

2. In a bowl, toss diced vegetables with olive oil. Place two-foot-long (60cm) piece of tin foil on counter, then spread the diced vegetables on top of foil. Season with salt and pepper. Fold in all sides to the centre and tightly seal. Roast for 20 minutes. Open the top of the foil package to release steam and continue to cook for another 20 minutes until carrots and beets are tender.

3. Place veggies back in bowl, add lemon zest, lemon juice and parsley and toss together. Adjust seasoning.