Clean Meatloaf
Ingredients
Vegetables
-
2½
cups
carrots (peeled and coarsely chopped)
-
1
medium
onion (coarsely chopped)
-
6
cloves
garlic (peeled)
-
¼
cup
fresh thyme leaves (or 1 tablespoon dried)
-
1
cup
shiitake mushrooms (stemmed)
Other Ingredients
-
2
tablespoons
extra virgin olive oil
-
2½
teaspoons
Himalayan pink salt (divided)
-
11
tablespoons
ketchup (homemade or store-bought)
-
½
cup
rolled oats (old-fashioned, gluten-free)
-
½
cup
hemp milk (unsweetened, plain)
-
2
tablespoons
Worcestershire sauce (gluten-free)
-
2
teaspoons
Dijon mustard
-
1
large
egg (pasture-raised)
-
1
pound
ground turkey (pasture-raised, or lamb or beef)
-
to taste
fresh parsley (chopped, for garnish)
Instructions
- Preheat the oven to 375°F and place a large pan of water on the bottom rack.
- Line a rimmed baking sheet with parchment paper.
- In a food processor, mince the carrots, onion, garlic, and thyme, then transfer to a bowl.
- Process the shiitake mushrooms until minced and set aside.
- Heat olive oil in a skillet over medium heat, add the vegetable mixture, and cook until softened.
- Add the mushrooms, season with salt, and cook until soft, then let cool.
- In a mixing bowl, combine ketchup, oats, hemp milk, Worcestershire sauce, Dijon mustard, egg, and remaining salt.
- Mix in the cooled vegetables and ground turkey with clean hands until just combined.
- Shape the mixture into a loaf on the prepared baking sheet and brush with remaining ketchup.
- Bake for 50 to 55 minutes until the internal temperature reaches 160°F.
- Let rest for at least 15 minutes before serving and garnish with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
407
Total fat
19g
Total carbohydrates
27g
Total protein
27g
Sodium
1390mg
Cholesterol
136mg
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