Spinach & Feta Turkey Meatloaf Mini Loaves
Spinach & feta version of turkey meatloaf mini loaves, made with straightforward ingredients and a distinct cooking method.
Za’atar-Style Tempeh with Eggplant & Bulgur
A colorful roasted dinner with a well-seasoned protein and hearty vegetables.
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- 40 min
- Calories
- 643 kcal
- Protein
- 41.7 g
- Carbohydrates
- 73.6 g
- Fat
- 26.8 g
- Fiber
- 15.2 g
Ingredients
- 160 g tempeh
- 65 g bulgur dry
- 160 g eggplant
- 4 g herbs
- 8 g olive oil
Instructions
- Preheat the oven to 200°C (400°F). Cut vegetables and potatoes into even pieces.
- Toss vegetables with olive oil and seasonings; spread on a lined baking tray.
- Roast firm vegetables for 15 minutes, then add the seasoned protein.
- Continue cooking until vegetables are tender and the protein is safely cooked; poultry must reach 74°C (165°F), fish 63°C (145°F).
- Prepare grains separately if included, then plate and finish with citrus or herbs.
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