Turkey Meatloaf

Ingredients

• 2 lb 93% Fat Free Turkey
• 1 Small Onion
• 1 Red Bell Pepper
• 2 Eggs
• 1/2 Cup Fat Free Milk
• 3/4 Cup Old-Fashioned Oats
• 1 TB Worcestershire Sauce
• 1 TSP Italian Seasoning
• 1 TSP Salt
• 1/2 TSP Black Pepper
• 1/3 Cup No Sugar Added Ketchup
• 1 TBS Dijon Mustard
• 1 TSP Apple Cider Vinegar

Directions

1. Preheat: Heat the oven to 350°F. Line a rimmed baking sheet with foil or parchment. A free-form loaf on a sheet lets the fat drain better than a loaf pan.

2. Soften the aromatics: Sauté 1 small onion, finely diced, 0.5 cups bell pepper, finely diced, and 2 garlic cloves, minced in a little oil for 4–5 minutes until softened. Let the mixture cool slightly.

3. Mix the binder: In a large bowl, whisk 2 large eggs, 0.3 cups unsweetened milk or almond milk, 1 tablespoons Worcestershire sauce, 1 teaspoons Italian seasoning or dried thyme, 1 teaspoons salt, and 0.5 teaspoons black pepper. Stir in 0.5 cups almond flour and let it sit for 2 minutes to hydrate.

4. Combine: Add 2 pounds lean ground beef (90/10) and the cooled vegetables. Mix gently with your hands until just combined, because overmixing makes it dense.

5. Shape and glaze: Form a loaf about 9×5 inches on the sheet. Stir together 0.3 cups no-sugar-added ketchup (glaze), 1 tablespoons Dijon mustard (glaze), and 1 teaspoons apple cider vinegar (glaze), then spread half of it over the top.

6. Bake: Bake for 45 minutes. Brush on the remaining glaze and bake another 10–20 minutes, until the center reads 160°F. (55 minutes - 75 minutes)

7. Rest: Let it rest for 10 minutes before slicing so it holds together.