Meatloaf is such a comfort food for me. I couldn't eliminate it from my diet, but leaving out eggs, dairy and beef meant some adaptations. I really never measure anything, I just throw it all together, so the following measurements are guess-timates. I often change up the add ins based on what is on hand, so feel free to play with it to customize it to your family tastes. I have added parsley, red pepper, mushrooms, even shredded carrot! This one is good, my husband loves it, and so does my mother-in-law. We have it frequently, and it is even awesome cold on a meatloaf sandwich.
1 pound ground turkey (I like the 7% fat variety, more fat is good with meatloaf)
1/2 c unsweetened soy milk
1 T Worcestershire sauce
1/4 t dried sage
1/2 t sea salt
1/2 t ground dry mustard
1/4 t black pepper
1/8 t garlic powder
1 t olive oil (use a bit more if use lower fat turkey)
3 slices bread, processed into crumbs in food processor
1 small onion, chpd in food processor
1/2 green pepper, chpd in food processor
1/4 c fresh spinach, chpd fine
2-3 T nutritional yeast (optional)
Mix all seasonings first, then work in meat. If the mix seems a bit dry, you can add up to 1/2 cup of water. (Careful though, because adding too much water makes it so tender that it will fall apart instead of cutting.) For best flavor I assemble this at lunch time and let it sit in the fridge until it's time to make dinner. I have even prepared it the night before and the flavors have time to really blend for super yummy results! Bake at 350 for about 45 minutes.
Monday, July 21, 2008
Meatloaf my way
Posted by AllergyMentor at 5:31 PM
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