• Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
• Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring occasionally, for 3 minutes. Add bell pepper and cauliflower rice; cook, stirring, until the vegetables are starting to soften, 2 to 3 minutes. Add celery, carrots and garlic; cook, stirring, for 2 minutes more. Stir in salt and pepper. Turn the mixture onto a plate and cool for 10 minutes.
• Whisk eggs in a large bowl; whisk in milk, parsley, Worcestershire, thyme and cayenne. Stir in the cooled vegetables. Add turkey and gently but thoroughly mix with your hands or a spoon to combine. Shape the mixture into two loaves (about 6 by 3 inches each) on the prepared baking sheet. Brush the top of each loaf with half the ketchup.
• Bake until an instant-read thermometer inserted into the center registers at least 160 degrees F, about 40 minutes. Let stand for 15 minutes before slicing.
• While meatloaf is cooking Cut turnips and boil to prep for turn mash
• Cook green beans till slightly browned but still firm

Cauliflower Mac & Cheese

• Preheat the oven to 400ºF.Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Drain and set aside in a large bowl.Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes, to cook out the flour.Add the milk and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with 1/2 teaspoon salt and black pepper.Once it becomes thick, remove from heat completely onto another burner if possible. Add the cheddar cheese, 1/4 cup at a time mixing well until cheese is all melted.Stir in cooked cauliflower, then pour into a baking dish and bake until bubbly and golden, about 15 to 20 minutes. Then broil 2 minutes, or until the top is slightly browned.