I’ve always loved meatloaf. After growing up on a dairy farm, it was a shock in my early forties to become allergic to everything from a cow. No more meatloaf! I was devastated. So I’ve developed a recipe for a beef-free meatloaf that will please any meatloaf lover, and even those who don’t like meatloaf.
Pre-heat over to 400 degrees. In your food processor, grind up:
- 8 oz portabello mushrooms (I like to use either the baby or sliced)
- 3/4 cup shredded carrots
- and 1 medium onion cut in wedges.
Once ground, place in a large mixing bowl. Add
- 1 lb ground turkey breast
- 1 lb ground pork (or if you don’t want to use pork, use 2 lbs ground turkey, not breast)
- 1/2 cup Organicville Ketchup made with agave or 1/2 cup tomato paste
- 1/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon of your favorite herb mixture (i.e., Mrs. Dash or McCormicks)
- 1/4 cup oat flour
- 1 tablespoon ground flax
Mix (using your hands is the easiest way) until blended. Don’t overblend. Spray an 8×10 or 9×12 pan with non-stick cooking spray. Place mixture in pan and shape into a loaf. You can either spread the top with more ketchup or cover with bacon strips. Add a 1/2 cup water to the pan so that the bottom of your meatloaf doesn’t burn. Bake for approximately 1 hour until internal temperature reaches 170 degrees. Let stand 10-15 minutes before slicing.
cookingwithoutallergens 