Meal Menu Idea:
Turkey & Vegetable Meatloaf
Herb Green Beans
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| Photo credit: doingmybestforhim.blogspot.com |
TURKEY & VEGETABLE MEATLOAF
Paleo / Whole 30 compliant
Note: Ground beef or venison can be substituted for the turkey. Omit the apple & change herbs to Italian herb blend.
1 1/2 lbs. ground, free-range turkey
1/2 cup organic or homemade ketchup (Whole 30-use 4 oz tomato sauce+1 Tbs. mustard)
2 Tbs. balsamic glaze (Whole 30-omit)
1 small zucchini
1 red, orange or yellow pepper
1 handful Shitake or Portabella mushrooms
1 yellow onion
2 shallots
1 small apple (Braeburn, Fuji, Gala, Jonagold or Granny Smith)
1 free-range egg
Sea salt
Freshly ground pepper
A pinch of sage and rosemary
* Preheat the oven to 350 degrees. Grease a loaf pan with coconut oil.
* In a large bowl, place the ground turkey; set aside.
* In a small bowl blend ketchup and balsamic glaze; set aside.
* Prepare vegetables:
Wash zucchini, peppers and mushrooms.
Trim the ends from zucchini; cut into 4 pieces.
Seed and quarter the pepper.
Peel and quarter the onion.
Remove stems from mushrooms.
Peel shallots and slice in half.
Quarter and core the apple.
* Place vegetables, fruit and seasoning in a food processor, Ninja or blender. Pulse to mince & blend them together.
* Add vegetable mixture to the turkey. Crack the egg and add to the mixture. Wearing disposable gloves, gently fold in the vegetables just until mixed.
* Empty the mixture into the loaf pan, and shape into a loaf smoothing the top.
* Spread the tomato glaze over the top.
* Bake for approximately 1 hour or until internal temperature reaches 150 degrees (turkey) or 165 degrees (beef).
* Remove from the oven. Allow to rest 10 mins.
* Place meatloaf on a serving platter; slice and enjoy!
Serves 2-3.
Refrigerate leftovers in single serving, glass containers for Grab-n-Go meals the next day.
Recipe: Adapted for Paleo by w.lynne from laaloosh.com
Taste. Enjoy. Pass it on!