Turkey Veggie Meatloaf (gluten-free, egg-free)

 

 

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.

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