If you’re the diner who makes meatloaf just for the following day’s sandwich, this recipe is for you. Create a healthier version of the meatloaf club of your dreams by sandwiching it between two large lettuce leaves instead of bread.
Salad option
Make this into a grain-free “pasta” salad by tossing broccoli pesto with some zucchini noodles. Top with slices or cubes of meatloaf and sweet potato for a satisfying, seemingly new leftover-based lunch or dinner.
Check out our how-to video at alive.com/video.
Turkey-Lentil Meatloaf Club with Broccoli Pesto
Ingredients
- 1 garlic clove, peeled
- 1/4 cup (60 mL) pine nuts
- 1 Tbsp (15 mL) lemon juice
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/2 recipe leftover Orange-Roasted Veggies, broccoli and sweet potatoes separated
- 1/2 head leaf or butter lettuce, leaves separated
- 1/2 recipe leftover Turkey-Lentil Meatloaf, thickly sliced
Nutrition
Per serving:
- calories489
- protein30g
- fat28g
- saturated fat5g
- trans fat0g
- carbohydrates32g
- sugars7g
- fibre7g
- sodium318mg
Directions
01
For pesto, pulse garlic in food processor until minced. Add pine nuts, lemon juice, and olive oil; pulse again until coarsely chopped. Add broccoli, pulse, scrape down sides, and repeat until coarse paste forms.
02
To assemble club sandwiches, spread pesto on 2 large pieces of lettuce. Top with meatloaf, slices of sweet potato, and more lettuce if desired. Secure with 2 cocktail skewers on opposite sides of sandwich and slice in half. Repeat with 6 more pieces of lettuce.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
