This meatloaf is a poser. It tastes like beef, but is all lean turkey. I find meatloaf is a great dish to hide extra nutrients inside. You can chop almost any vegetable, hide it in this recipe and not only does that make this a healthy recipe, it also makes it stretch further, therefore cheaper.
Turkey is way less expensive than beef and I like it’s tenderness in comparison to hot tough beef can seem at times.
Turmeric is a super-root and can be easily incorporated into meat dishes adding color and anti-inflammatory properties. Interesting fact: it is cousins with ginger root!
- 1 small onion sauteed in olive oil
- 2 cloves garlic minced
- 1 tsp grated fresh turmeric root
- 1 tsp Bragg’s liquid aminos (if you don’t have any on hand, up your salt to 1 1/4 tsp)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 1/2 tsp smoked paprika
- 2 lbs ground turkey (or beef or lamb)
- 3 eggs
- 1/4 cup fresh parsley chopped
Preheat oven to 400° and line 8×8 or 9×5 baking dish or loaf pan with parchment paper. Saute’ onion until clear, add garlic and turmeric and saute for 1 more minute. Add all spices and tomato paste into saute pan and remove from heat. Add everything from saute pan into mixer and add meat and all other ingredients and mix well. Bake for 35-40 minutes, then add ketchup or sauce of choice to top, then bake for 10 more minutes.
Sauce I like to use:
- 1/2 cup homemade or organic ketchup
- 1 tsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Bragg’s or 1/2 tsp sea salt
- black pepper to taste
Mix all together and top 10-20 minutes prior to finish of baking so it can caramelize a little.