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Wednesday, March 16, 2016

{Tangy Turkey Meatloaf}

Growing up my mom never made meat loaf.  Meatloaf just wasn't my families thing.  So the fact that I have grown to absolutely adore meatloaf baffles me!

Growing up though my mom did make some pretty killer meatballs - I have blogged about them here.   What I love about my Mom's Tangy Meatballs is the crazy delicious sauce that you get to smother the meatballs in!  It is sweet, tangy and just down right finer licking good!

I used my mom's tasty meatball sauce as an inspiration for this delicious Tangy Turkey Meatloaf.  This meatloaf is packed with flavor, and veggies!  It is great served with steamed veggies, over quinoa, or with a simple salad.  I personally like to enjoy it cold the next day as a salad topper (is that weird?)!

This meatloaf can be made days ahead of when you are going to bake it for easy meal prep!  Use unsweetened almond milk to keep the meatloaf dairy free!    Make this your next family supper, it will not disappoint! 

Tangy Turkey Meatloaf 
Brunch N'Cupcakes 
Serves 6-8 (depending on how you cut it)

1 Cup Rolled Oats 
1 Lb Lean Ground Turkey 
3-4 Carrots Finely Chopped - I used my Ninja Blender, a food processor would work great. 
1 Cup Mushrooms Finally Chopped 
1/2 Medium White Onion Finally Chopped 
1/2 Cup Chopped Red or Orange Bell Pepper 
1/2 Cup Unsweetened Almond Milk 
1 Tablespoon Italian Style Seasoning 
1/2 Tablespoon Onion and Garlic Powder 
Dash of Pepper 

Ketchup Topping Ingredients: 
1/3 Cup Organic Ketchup 
3 Tablespoons Apple Cider Vinegar 
1/2 Tablespoon Honey 

1- In a large bowl combine rolled oats, ground turkey and vegetables.  Mix well until everything is incorporated together. 
2- Carefully add your egg white, almond milk and seasoning to the meat mixture.  Give the mixture a good stir, until all ingredients are well incorporated.  
3- Place turkey mixture in a greased loaf pan and bake in a 350 degree oven for 45 minutes. 
4- While meat loaf is cooking whisk together your ketchup topping ingredients.  I doubled my ketchup sauce the last time I made this and used half to top the meatloaf and the other half was used as a dipping sauce if people wanted more! 
5- Once the meatloaf has been baking for 45 minute pull it out and top with the ketchup topping.  Place meatloaf back in the oven and bake an additional 5 minutes. 
6- Remove meatloaf from oven and let stand for 5 minutes before slicing. 

**Serve with simple steamed veggies, rice, quinoa, or a simple green salad!  Serve with additional ketchup topping/sauce for dipping or just plain old ketchup! 

Check out these other delicious healthy meatloaf recipes from around the web!