Turkey Meatloaf with Dried Cranberries

This meatloaf was like Thanksgiving in February. It was so full of flavors, but so light at the same time. You felt "good full" after eating it. We overcooked the parsnips a little, but they were still delicious! We also put our meatloaf into two small loaf pans so we could freeze a loaf to eat later. We also end up eating meatloaf leftovers for a week and get sick of it, this way we have the perfect amount for us for dinner and a little leftovers and a loaf for another night when we don't feel like cooking. This recipe comes from my favorite new cookbook, "Cook Yourself Thin Faster."

Ingredients:
1/2 cup dried cranberries
1 slice whole wheat bread
1/3 cup skim milk
1 lb. ground turkey
1 small onion, finely chopped
1/2 cup chopped fresh flat-leaf parsley
1 large egg white
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
2 tablespoons dijon mustard
1 pound parsnips, trimmed, peeled, cored, and cut into 2 inch lengths


1. Preheat the oven to 400. Line a 13X 9 baking sheet with aluminum foil.


2. Place 1/4 cup of cranberries into a small heatproof bowl. Pour boiling water over to cook and let soak until softened, about 10 minutes.


3. Grind the bread in a food processor to fine crumbs and transfer to a large bowl. Pour the milk over the crumbs and let soften for 1 minute. Add the turkey, onion, carrot, parsley, egg white, salt, pepper, 1 tablespoon oil, and the remaining 1/4 cup cranberries. Mix with your hands until everything is well combined.


4. Transfer the mixture to the prepared pan and shape into a 9X5 inch loaf. Drain the softened cranberries and place in the food processor along with the mustard. Process until smooth, then spread over the meatloaf.


5. Toss the parsnips with the remaining tablespoon of oil. Scatter around the meatloaf in the pan.


6. Bake until the meatloaf is cooked through ( a thermometer inserted in the center should register 170) and the parsnips are browned, about 1 hour.