MY TURKEY MEATLOAF, OVER SAUTE KALE, CALABASA-PUMPKIN AND AVOCADO

Traditionally, meatloaf is a bit heavy on ingredients, ground beef, pork, lamb… breadcrumbs and the such. I always try to cook healthy and tasty, therefore, my recipe today will deliver both. Try it.
 
Approximate Prep and Cooking Time: 35 minutes
Approximate Cost: $11.31 or $3.77 per serving
Difficulty Level:  X    Easy ____ Intermediate ____ Advanced
Servings: 3
 
Ingredients
1 lb. ground turkey 98% fat free ($4.10)
1 egg (.16)
1 tbsp. milk (.10)
2 ½ tbsp. EVOO (.65)
1 tbsp. Adobo (.35)
3 cups of Kale (1 cup chopped real fine and 2 cups in medium size pieces ($2.20)
1 lb. Pumpkin-Calabaza cut in cubes ($1.75)
2 Avocado ($2.00)
Salt and pepper to taste
 
Directions

1. Season the ground turkey with Adobo, milk, 1 tbsp. EVOO, and egg.
2. Chop 1 cup of kale real fine and add to the turkey. Mix well, form a thick roll.
3. In a saucepan with salted water, cook the cubed pumpkin until tender but not mushy. Drain the water and set aside. Keep it warm.
4. In a skillet, with 1 tbsp. of EVOO, sauté 2 cups of kale until bright green, remove set aside.
5. In the same skillet, sauté the meatloaf roll until nicely golden and cooked. The meat thermometer must reach 170 F temperature inside. Remove from skillet and let it rest for at least 5 minutes before slicing it.
6. You are almost there, slice the avocados, plate the pumpkin, add a scoop of kale to the plate, top it with turkey meatloaf slices and avocado and finally, drip some EVOO on top of each plate.  DONE!