Wednesday, January 12, 2011

Turkey Veggie Loaf

This meatloaf is both moist and packed with nutrition.  No eggs needed or missed! Meatloaf is a great way to use up whatever you have in your refrigerator and pantry.  It is also great for leftovers the next day.  I recommend keeping a pound of ground dark meat turkey in your freezer so you just have to defrost it when you need it.  This recipe is really just a guideline, I change it up a lot.  You can be sneaky with this meatloaf with all the invisible veggies.  I use my Thermomix to do all the chopping and to make the bread crumbs. Please note that I have not fooled my toddler into thinking that this meatloaf is cake!  Serve with oven-baked sweet potato wedges.   

What you need:
1 1/2 pounds ground dark meat turkey
2 1/2 cups finely chopped veggies (your favorites or whatever you have in the fridge)
about 1 cup breadcrumbs (we use ShaSha sourdough spelt, ground in Thermomix)
1 onion finely chopped
3-4 minced garlic cloves
salt, pepper, garlic salt
a few teaspoons of tomato paste, plus more for spreading on top
2-3 slices of bacon

What to do:
Preheat oven 350 degrees 
Line baking pan with parchment paper
Combine ingredients in a large bowl and mix with hands
Form into loaf shape, free form on tray
Spread with layer of tomato paste (or use ketchup---check label!, or tomato sauce)
Top with slices of bacon 

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