Turkey Meatloaf

Heat vegetable oil in a large skillet on medium heat, add in onion and peppers. Cook till onions are translucent, about 3-4 minutes. Add in the shredded carrots and cook till carrots are softened. Stir in the garlic and cook till aromatic, about one minute. Add salt and pepper, transfer to a bowl and let cool completely.

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Grab a large bowl for mixing everything together, place the ground turkey in the bowl. Add breadcrumbs or cooked Quinoa, egg, chicken stock, parsley, salt and pepper. Add the cooled vegetables to the mixture and get your hands in there and mix it all together.

Place the mixture on the baking sheet and shape it into a 9x13 loaf. I do not recommend putting the loaf in a pan, it’s much better free-form on a sheet. Place in oven and cook for 25 minutes.

While the loaf is cooking make the glaze. Blend together ketchup, maple syrup, BBQ sauce and black pepper in a bowl.

Remove loaf from the oven after the 25 minutes and coat the meat with a thick even layer of glaze. Place the loaf back into the oven and cook for another 15-20 minutes or till internal temperature reaches 165°.

Remove from oven, let cool and garnish with fresh parsley, slice it and serve it.

Ingredients

Vegetable filling

• 1 tablespoon vegetable oil

• 1 medium onion of your choice, chopped

• 1 red or yellow bell pepper, chopped

• 1 medium carrot, shredded, about 1/2 cup

• 4 cloves of garlic, minced

• 1/2 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

  Meatloaf

• 1 1/4-1/2 pounds of ground turkey

• 1/2 cup panko breadcrumbs (1/2-3/4 cup cooked quinoa to make it gluten free)

• 1 large egg

• 1/4 cup chicken stock

• 1 tablespoon fresh chopped parsley (chop extra to save as garnish)

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

  Glaze

• 1/3 cup ketchup

• 1 teaspoon Worcestershire sauce

• 1 teaspoon maple syrup

• 1 tablespoon BBQ sauce