Ingredients (For Meatloaf):

-1/2 small butternut squash (peeled and chopped into an ~1/4 in. dice)

-1 bunch kale (stems removed, blanched for ~3 min, squeezed dry, and rough chopped)

-1 small onion finely chopped

-2 cloves garlic finely chopped

-3/4 lb. ground turkey breast

-1/2 lb. hot Italian sausage

-1/2 c cottage cheese

-1/2 c panko breadcrumbs

-2 egg whites

-1 tsp white pepper

-2 tsp kosher salt

Instructions:

Preheat oven to 400° and grease 2 (3-1/2” X 2-1/2”) loaf pans.

Sauté squash, onion, and garlic until soft. Stir in kale, and set entire mixture aside to cool.  Combine turkey, sausage, cottage cheese, panko, egg whites, salt, pepper, and cooled vegetable mixture.  Divide mixture into prepared loaf pans. Bake both mini meatloaves, uncovered, for 35-40 min. Or until meat thermometer registers 160°.  Remove from oven, and set aside to rest. 

Ingredients (For Sauce):

-1/2 jar, or use homemade, of your favorite red pasta sauce.

-8 oz. cream cheese

Instructions:

While meatloaves are resting, heat in small sauce pan until cheese melts and is evenly distributed, and sauce is heated through. 

Upend each pan of meatloaf onto a cutting board to separate the meat loaf from the pan. Slice each loaf into six slices. Three slices per serving. Serve with sauce. Love!