Turkey Meatloaf and Roasted Cauliflower

Low-Carb Turkey Meatloaf
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
2 T. sugar
2 t. white vinegar (or water)
2 lbs. ground turkey
2 eggs
1/2 c. grated Parmesan
1/4 c. onion, diced
1/4 c. yellow pepper, diced
2 T. parsley flakes
2 cloves minced garlic
1/2 t. dried oregano
1/2 t. dried basil
1 t. kosher (sea) salt
1/2 t. black pepper
1/4 lb. provolone cheese, sliced.

Preheat oven to 350 degrees.

Tomato Sauce: In a small bowl, mix together the tomato sauce, paste, sugar and vingear. Set aside. Add water if it's too thick for your taste.

Meatloaf: In a large bowl, Mix together the turkey, eggs, parmesan, vegetables, herbs and seasoning.

Make it: Spray a 5 X 7 inch loaf pan with pam spray or something like it. Take half of the meat mixture and spread in the bottom, cover with a layer of provolone cheese, top with the remaining meat mixture and then pour the tomato sauce over the top. I wanted the tomato sauce to go down the sides as well, so I formed more of a "loaf" in the pan after I put the second layer of meat on. Place in the oven and bake for 1 hour and 15 minutes, or more if desired. Let rest at least 10 minutes before slicing.

Roasted Cauliflower
Take one head of cauliflower and remove the leaves, but leave a portion of the stem to be able to cut it into large wedges. Brush both sides of the wedges with olive oil and place in a baking pan, sprinkle a generous amount of red pepper flakes over the pieces and top with minced (or powdered) garlic. Salt and pepper to taste. Roast in a 450 degree oven for 20-30 minutes, or until the edges of the cauliflower are browned.

I took both of these to work today and ate them both cold. I think the cauliflower would have been a little tastier if it had been reheated, but I think heating things in the microwave makes them rubbery. If I were to reheat it at home, I'd throw it on a cookie sheet and give it a few minutes in the oven at 350 degrees.