EverFit Turkey Meatloaf

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EverFit Personal Training's own Turkey MeatloafEverFit Turkey Meatloaf

What a great way to sneak some good veggies into you meat loaf making your loaf full of good nutrition and fiber! Be creative and use veggies that you have in the fridge.  Usually ¼ to ½ cup of the veggie works best.  This meatloaf is a low fat and high protein alternative to beef and really yummy.  Great to freeze or eat for leftover sandwiches, lunches, etc.

GLUTEN FREE TOO!!!

 

 

 

INGREDIENTS:

2.25 lbs Family Size Lean Jennie-O (or other)

¾ C – Oatmeal (gluten free or old fashioned)

¼ C –  Ground Flax Seed (Optional)

1 Egg + 2 Egg Whites

 

VEGGIES:

1 Medium Yellow Onion

¼ Cup or 4 medium bella mushrooms

½ Medium Yellow Squash

1/2 of each Green, Yellow, Red Pepper

2 Cloves Garlic

2 Cups of Spinach

I often like to ADD or replace some of above with ¼ cup carrots, celery, and zucchini)

 

TOPPING

2 Small Roma Tomatoes (off the vine OR 1 box, bottle, or can of tomato sauce)

Dry Mustard

Blue Agave Sweetener or Brown Sugar

 

SPICES:

1TBS Worcestershire sauce

1TBS Italian Seasoning

½ TBS Tomato Basil Mrs. Dash

½ TBS Chili 3000 (penzy’s spices or other chili spice)

1/8 tsp Red Pepper Sauce

1/8 tsp Sea Salt

1/4 Tsp Pepper (fresh cracked)

 

DIRECTIONS:

Preheat oven to 350 degrees

Take meet out of package and place in a super large mixing bowl.  In a food processor blend oats and flax (optional). Pulse only a couple of times leaving some full pieces of oats visible.

Take the spinach and garlic and use the blender to chop up into fine pieces add to mixing bowl

Blend the tomatoes and put aside in a small bowl to use for later.

Add the vegetable processor wheel onto the processor to start fine slicing and dicing some veggies.  Put all veggies thru the processor except for the mushrooms.  There will be a lot of liquid. Using a slotted spoon to omit some of the liquid scoop veggies into mixing bowl with meat.

Chop mushrooms finely

If you choose you can add in ¼ cup of tomato puree blended and previously set aside or omit depending on how much liquid you have in the mixture.

Add in all of the Spices except for those in the sauce/topping

This is the fun part – Get your hands dirty (if you wish use rubber food prep gloves).  Mix, mix, squeeze, and mix some more until ingredients are thoroughly blended and mixture is the same consistency throughout.

Line 2 loaf pans with tin foil (optional I don’t like getting the pans dirty).  Place ½ of meat mixture in each pan.  Round the loaf slightly so liquid does not accumulate at the top and liquid runs down into pan, by pressing down the outsides of the loaf slightly.

Place loaves uncovered in 350 degree oven for 40 minutes.

Prepare topping by mixing all the ingredients together (sometimes I add a little rice vinegar but up to you)

At 40 minutes remove loaf and drain liquid in a coffee can or other container  (I keep mine in the freezer until it is filled up with grease then discard) – keep liquid if you want to make gravy with it but I find that turkey doesn’t make enough liquid.

Put topping on both of the loaves in a thin layer

Place loaves back into the oven for 20 more minutes.

Remove from oven and let stand for 5-10 minutes before serving.

PERFECT PAIRS:

Mashed Redskin or sweet potato

Roasted Cauliflower

Acorn Squash

Butternut squash

Green Beans

Broccoli

Spinach or mixed greens with mandarin oranges, slices pear, and stawberries

DESSERT: Oven Baked Apples (you can prepare many of the  items above in the oven while loaves are baking)

 

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