Oven-Roasted Turkey Meatloaf

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DAIRY
FREE

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PALEO
DIET

This fresh and filling meatloaf is moist, juicy, and delicious—and the vegetables are cooked right in. For a quick meal, place a slice of leftover meatloaf between two slices of Everyday Grain-Free Bread, and enjoy!

Prep Time
15 minutes
Cook Time
60 minutes
Makes
8 (1-inch; 2.5cm) slices
Serving Size
1 slice

INGREDIENTS

¾ cup yellow onion, diced small

1 cup tomato purée

2 TB. raw honey

2 lb. (1kg) ground turkey

2 large eggs, beaten

½ cup almond meal

1 cup chopped frozen spinach, thawed, squeezed, and drained

2 cloves garlic, minced

½ cup scallions, green part only, diced small

½ cup red bell pepper, ribs and seeds removed, and diced small

½ cup carrot, peeled and grated

½ cup shiitake mushroom caps, sliced

1 tsp. sea salt

METHOD

1 Preheat the oven to 350ºF (180ºC). In a small bowl, whisk together ¼ cup yellow onion, tomato purée, and honey.

2 In a medium bowl, combine turkey, eggs, almond meal, remaining ½ cup yellow onion, spinach, garlic, scallions, red bell pepper, carrot, shiitake mushrooms, and sea salt. Transfer mixture to a 9×13-inch (23×33cm) ovenproof baking dish, and using your hands, form into a 6×3-inch (15.25×7.5cm) loaf.

3 Pour tomato purée mixture evenly over meatloaf, and spread to evenly coat sides and top.

4 Bake on the middle oven rack for 60 minutes or until internal temperature reaches 160ºF (70ºC). Cool meatloaf for 10 minutes before slicing and serving.

“If turkey isn’t your preference, substitute 2 pounds (1kg) ground chicken or beef. Prepare as directed. Or combine equal portions chicken, turkey, and beef.”

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