Turkey Vegetable Meatloaf and Roasted Carrots with Avocado for 1

Turkey Vegetable Meatloaf
20 oz ground turkey
8+ oz criminis
1 leek
1 egg
1 clove garlic
1 cup grated fontina
A few sage leaves
Slice bread
Olive oil, salt, pepper

Roasted Carrots with Avocado
6 or 7 small carrots, organic with green tops
1 tsp cumin
1 avocado
Lemon juice
Olive oil, salt, pepper


Meatloaf adapted from marthastewart.com. Carrots adapted from smittenkitchen.com.

For the meatloaf, preheat the oven to 350 degrees. Slice the leek and mushrooms and saute in some olive oil over medium heat until they gain some color, add the diced garlic and continue to saute until fragrant, about 30 seconds longer.

Transfer the vegetables to a large bowl and combine with all other ingredients using your hands. Shape into a loaf-y lump, top with ketchup if you like. Bake for 45 minutes, then crank up the heat to 450 and bake a few minutes more to achieve a nice color. Set to rest.

For the carrots, peel and chop into two-bite pieces, about the same size as avocado slices. Coat with olive oil, salt, pepper and the cumin. Add to the oven with the meatloaf at the end of cooking, when the oven reaches 450 degrees. When the meatloaf is a nice color, remove it and lower the heat to 400 degrees. Continue to roast the carrots until they've been in the oven for 20 minutes total.

Slice the avocado and combine in a bowl with the carrots. Squeeze over a little lemon juice and a bit more salt and pepper.

Slice a few pieces of the meatloaf and arrange the carrot avocado on top and around. This meatloaf is enough for 4 meals. I like to have it for dinner, then lunch the next day and freeze the rest in portions for future lunches. It freezes beautifully and keeps for 6 months.