For the side, I went with his all-time favorite, baked white cheddar mac and cheese. I am using Cabot's 50% less fat white cheddar, which alters the taste a bit, but since I make a béchamel, it is still very creamy and flavorful.
So sorry I'm 2 months and 1 day late, JJ, but Happy Birthday!
1 tbsp. EVOO
1 large onion
2 cloves garlic
1 red or green bell pepper
1 celery stalk
1 tbsp. minced fresh parsley
2 tbsp. worcestershire sauce
2 tbsp. Italian style organic tomato paste
1 1/2 lbs. 99% fat free ground turkey breast
½ lb. 96% lean ground beef
½ c. Italian style breadcrumbs
1 egg, beaten
1/4 c. ketchup
Preheat oven to 400 degrees.
Chunk all veggies to a 1-2" dice.
Add garlic to the food processor, process until well minced. Add onion, bell pepper, carrot and celery. Pulse until finely chopped. Heat a nonstick skillet over medium heat, add EVOO and veggies. Season with salt and pepper. Cook for 5 minutes, or until veggies have sweat out some of their moisture. Turn heat off and set veggies aside. (see last photo)
In a large bowl, add turkey, beef, parsley, worcestershire, tomato paste, breadcrumbs, and egg. When veggies are at room temperature, add to the bowl. Gently toss all ingredients together. Form into a loaf pan or into a loaf shape on a sheet pan.
Bake for 45 minutes.
Remove from the oven and top with ketchup.
Place back in the oven and bake for 15 minutes, or until done inside.