Meatzza Casserole

As the name suggests, tonight’s recipe is a cross between meat-crust pizza and a casserole.  It’s super high in protein, but delicious enough that my 3 year old had three helpings.  It was also fairly easy to throw together.

A couple of words on prep, before I give the recipe…  First, this is not gourmet.  It is, however, possible to make it more gourmet than I made it.  I was wrangling two kiddos and therefore took some shortcuts with my herbs and spices, using dried mixes from the pantry.  You may prefer the taste of fresh… though I gotta say this was pretty darn delicious even with the shortcuts.  Also, toppings are very flexible, though (again) the way this turned out was so good I will probably make it exactly the same way again next time and the next.

Meatzza Casserole

Ingredients:

1.5 pounds ground turkey

rosemary garlic seasoning

7 eggs

1/2 cup blanched almond flour

2 tablespoons butter

1 red onion, diced

1 yellow bell pepper, diced

1/4 cup kalamata olives

1 15-oz can organic tomato sauce

Italian seasoning

small handful fresh basil, finely chopped

Directions:

Over medium-high heat, brown ground turkey, adding 1-2 tablespoons rosemary garlic seasoning just before meat is no longer pink.  Remove from heat.  In a large mixing bowl, wisk 7 eggs.  Wisk in almond flour.  Gradually stir in cooked turkey, a little at a time.  (Adding too much at once might cook/curdle the eggs.)

Preheat oven to 375 degrees.  Line a 13X9 pan with unbleached parchment paper.  (This step is optional, but I’m lazy and I hate cleaning cooked egg off the surface of my baking dishes.  Trust me, it’s a real time saver.)  Pour turkey/egg mixture into the parchment-lined dish and bake for 20 minutes.

Meanwhile, melt butter over medium-high heat.  Add onion and bell pepper and cook until softened.  In a separate bowl, stir together tomato sauce, Italian seasoning, and basil.  Slice kalamata olives.

When turkey/egg mixture is finished baking, remove from oven and lower oven temperature to 350 degrees.  Spread olives, onions, and pepper evenly across the surface of the turkey/egg bake.  Gently pour tomato mixture over the top, and spread evenly with a rubber spatula.

If desired, you may sprinkle with cheese at this point.  I added some mozzarella.  Dairy is about a once-a-week treat for me, so tonight I indulged myself.

Bake for about 25 minutes, or until cheese is melted and sauce is heated through.

As always… enjoy!

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