Description
A delicious and healthy turkey meatloaf made with wholesome ingredients.
Ingredients
Scale
- 1/4 cup olive oil (divided)
- 2 parsnips
- 2 stalks celery (chopped thinly)
- 2–1/2 teaspoons quality salt (divided)
- 1–2/3 cup applesauce (OR: 1 can drained beans, puréed with a 1/2 cup water, or slightly runny refried beans)
- 2 cups oatmeal (rolled oats)
- 1/3 cup psyllium husk (whole, not powder)
- 1 Tablespoon cumin
- 1 Tablespoon dried ginger
- 1 Tablespoon dried oregano (See variation for VAD, nightshade-free and extra anti-inflammatory in the Recipe Notes.)
- 2 lbs. ground turkey
- 1/2 cup coconut aminos
- 1 cup verde salsa
- 1 Tablespoon cornstarch (optional)
Instructions
- Grease casserole dish with a small amount of oil or solid fat (like tallow). Set aside. Preheat oven to 375°F.
- Heat large sauté pan over medium heat. Add 2 Tablespoons oil, parsnips, celery and 1/2 teaspoon salt. Sauté 5 to 8 minutes, until beginning to brown and soften.
- Add applesauce, cover, and reduce heat to allow a slow simmer when covered. Slow simmer about 10 minutes, removing the lid to stir a couple of times.
- Remove pan from heat and remove lid. Allow mixture to cool slightly (so it’s cool enough to touch).
- While veggies cool, place into large mixing bowl: oatmeal, psyllium, remaining 2 teaspoons salt, + 1 Tablespoon cumin, ginger and oregano. Right before you’re ready to mix, add the turkey, remaining 2 Tablespoons olive oil and coconut aminos.
- Use a spatula to scrape the partially cooled veggie mixture into the meat ingredients. Mix by hand thoroughly, or it’s okay to use a mixer at the slowest speed if you’re careful not to over-mix.
- Dump and scrape raw meatloaf mixture into casserole dish. Spread out and smooth the top surface. Bake in preheated oven about 40 minutes for a 10″ square dish, or 35 minutes for 9″ x 13″. If you’re baking this recipe in a loaf pan, decrease the oven temperature to 350°F, and bake 50 to 60 minutes. Bake until the internal temperature reaches 160°F to ensure it is fully cooked but still moist.
- While meatloaf bakes, optionally, thicken salsa topping: In small saucepan, whisk together 1 Tablespoon water with the cornstarch. Stir in salsa. Heat over medium heat until it simmers. Simmer, stirring, about 1 minute until it’s thickened. Set aside until the meatloaf comes out of the oven.
- Top meatloaf with salsa, and allow to rest at least 10 minutes before serving.
Notes
- For nightshade-free, ensure your salsa does not contain any nightshade ingredients.
- If using zucchini instead of parsnips, reduce simmer time to 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg