THE Dish: Chef Ellie Krieger's ultimate Chipotle Turkey Meatloaf

(CBS News) If your New Year's resolution included eating healthier without giving up eating well, this Dish is for you.

It comes from Ellie Krieger -- chef, registered dietician and cookbook author -- who's best-known as host of the Food Network's "Healthy Appetite," which airs on the Cooking Channel.

Krieger was also invited by first lady Michelle Obama to participate in her "Let's Move" campaign and has testified before the House Committee on Agriculture about nutrition, healthy eating and the growing epidemic of childhood obesity.

On "CBS This Morning: Saturday" for THE Dish segment, Krieger shares her ultimate dish: Chipotle Turkey Meatloaf.


SPINACH, PEAR, AND WALNUT SALAD

SERVES 4

This hearty winter salad balances earthy greens with seasonal fruit and crunchy nuts. Though quite simple, it is far from ordinary.

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 TABLESPOON CIDER VINEGAR

1 TEASPOON DIJON MUSTARD

1/2 TEASPOON DRIED TARRAGON

1/4 TEASPOON SALT

1/8 TEASPOON FRESHLY GROUND BLACK PEPPER

5 OUNCES BABY SPINACH LEAVES (ABOUT 5 CUPS LIGHTLY PACKED)

1 FIRM RIPE PEAR, CORED AND SLICED

1/3 CUP WALNUT PIECES, TOASTED IN A DRY SKILLET OVER A MEDIUM-HIGH FLAME UNTIL FRAGRANT, ABOUT 2 MINUTES

1. In a large bowl, whisk together the oil, vinegar, mustard, tarragon, salt, and pepper. Add the spinach leaves and toss to coat.

2. Divide the spinach among 4 serving plates. Place a quarter of the pear slices and walnuts on top of each salad.


CHIPOTLE TURKEY MEAT LOAF

SERVES 8

I am always tickled that I manage to sneak a whole grain (oats) and a vegetable (zucchini) into this full-flavored meat loaf. Besides being healthy additions, they help the dish earn its reputation as the moistest meat loaf ever. The chipotle chili powder gives it the perfect tongue-tingling warmth, but if you prefer it more mild, you can use regular chili powder instead.

COOKING SPRAY

1 TABLESPOON CANOLA OIL

1 MEDIUM ONION, FINELY CHOPPED

1/2 GREEN BELL PEPPER, FINELY CHOPPED

3 GARLIC CLOVES, MINCED

2 TEASPOONS GROUND CUMIN

2 TEASPOONS CHIPOTLE CHILI POWDER, OR OTHER CHILI POWDER

1 TEASPOON GROUND CORIANDER

1 TEASPOON DRIED OREGANO

3/4 TEASPOON SALT

2 POUNDS LEAN GROUND TURKEY

1 SMALL ZUCCHINI (6 OUNCES), SHREDDED (1 1/4 CUPS)

2 LARGE EGGS, LIGHTLY BEATEN

3/4 CUP QUICK-COOKING OATS

1 (8-OUNCE) CAN NO-SALT-ADDED TOMATO SAUCE

1. Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.

2. Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it softens slightly, 2 minutes. Add the bell pepper and cook for 1 minute more. Stir in the garlic, cumin, chili powder, coriander, oregano, and salt, and cook for 30 seconds. Set aside to cool slightly.

3. In a large bowl combine the turkey, zucchini, eggs, oats, onion mixture, and 1/4 cup of the tomato sauce. Mix with your hands until just combined, and then transfer to the baking dish and shape into a loaf about 5 inches wide and 2 inches high. Spoon the remaining tomato sauce over the top.

4. Bake until an instant-read meat thermometer registers 160 degrees F, about 1 hour. Remove from the oven and let rest for 10 minutes before slicing.


For more recipes, go to Page 2.

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