Let me start by telling you a little story about meatloaf. Turkey meatloaf to be exact.
I’ve never been a fan until about 2 years ago. One of my favorite recipes was a paleo version that I made at least twice a month for A and I. I remember making it with almond flour instead of breadcrumbs; natural spices, onion, spinach, and fresh bell peppers instead of onion soup mix; tomato paste instead of ketchup. I loved it, mainly because it was delicious, but also because it was so clean and healthy.
Eventually, A would offer to make it for dinner, as he knew exactly what was in it and he liked cooking. He may have added more salt than I would, but I gobbled it up anyway. The next time he made it, he left out the bell peppers. Still delicious.
Over about 5 times of him making the meatloaf, it just seemed to get better and better. I decided to give it a shot again, but mine came out dry and flavorless. I knew he was a great cook, but I didn’t understand how using the same ingredients could produce two completely different products.
I let it go and decided he could make it from now on. A few months ago I walked into the kitchen while he was making meatloaf. I saw it all in the unmixed bowl of ingredients. Breadcrumbs. Onion soup mix. Butter. Butter?! I looked at him in horror as he just glanced back with a huge grin.
Apparently he has been slowly reconstructing the recipe to his favorite unhealthy version. Slowly, so I wouldn’t notice right away.
He hasn’t made meatloaf for us since. Now that I am not strictly paleo, I came up with a recipe that we both love. Still clean and healthy, and still tasting the way he likes. And it’s so easy!
I decided to spice up the recipe with a twist this evening. It. Was. So. Good. Some salsa, a little bit of spice, a ton of taste.
Don’t mind the last picture- it was taken late at night with a less than decent phone camera. But it was DELISH. So make it and see for yourself.
Turkey Meatloaf with a KickPrint Recipe
- 2 lbs of ground turkey
- 1/2 C old fashioned oats
- 3 eggs
- 1 medium onion, chopped
- 1 C frozen spinach
- 1 medium carrot, skinned and shredded
- 2 garlic cloves, crushed and minced
- 1 tsp Italian spice
- 1/2 tsp of cayenne
- 1/4 tsp crushed red pepper flakes
- 1 tsp of salt
- 1 C salsa
- 2 tbs coconut oil or olive oil
Preheat oven to 350º F and spray a meatloaf pan with non-stick spray.
Add the oil and onions to a saucepan and sauté over medium heat until slightly browned and translucent.
Add the shredded carrot, spinach, garlic, and spices to the pan, cooking for a few extra minutes.
In a large bowl, combine the ground turkey, oats, sautéd veggies, and eggs.
Add to the prepared pan.
Using a food processor or blender, puree the salsa. Pour the salsa on top the meat mixture.
Cook for 1 hr or until the meat thermometer reads 150-160º.
Let cool for 15 minutes before serving.
You can swap out the veggies depending on your preference. I've made this meatloaf with bell peppers instead of carrots, and with kale instead of spinach. Either way it comes out tasty.