Turkey Meatloaf with Kale and Tomatoes

Ingredients

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 small onion, minced
• 2 cloves garlic, minced
• 2 eggs
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 bunch kale, chopped
• 1/2 cup chicken broth
• 1 pint cherry tomatoes, halved
• 1/4 cup freshly chopped parsley

Directions

1. Preheat oven to 350°F.
2. In a large bowl, mix together ground turkey, panko breadcrumbs, Parmesan cheese, minced onion, minced garlic, eggs, Worcestershire sauce, oregano, salt, and pepper.
3. Form the mixture into a loaf and place in a greased 9x13-inch baking dish.
4. Bake in the preheated oven for 30 minutes.
5. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chopped kale and sauté for 2-3 minutes, until it begins to soften.
6. Add the chicken broth and tomatoes and simmer for 5 minutes.
7. Remove the meatloaf from the oven and top with the kale and tomato mixture. Sprinkle with the chopped parsley.
8. Return to the oven and bake for an additional 15 minutes, until the meatloaf is cooked through and the kale is tender.
9. Serve warm.

Interesting Facts

• This dish is a great source of protein and is low in carbohydrates and fat.
• Kale is an excellent source of vitamins A, C, and K, as well as fiber and other nutrients.
• Tomatoes are an excellent source of vitamin C and lycopene.