8 Ingredient Turkey Meatloaf
Since I like to save time, this recipe makes enough for 2 meatloaves. I love to make something like this on a Sunday to have for the week. Perfect for a large family, or to bring to work for lunches. You can also wrap one well, and keep in freezer for about a month. If you don't have 2 loaf pans, do not fret. What I like to do for Tommy is to bake the second batch in greased muffin tins to create little toddler portions. ;) It's also a nice way to sneak in veggies. Chop up 1/4 cup shredded carrots, 1/2 onion, or shredded spinach.
2 lbs meat ground organic turkey
1/2-1 cup veggie of choice, chopped or shredded
1 cup panko breadcrumbs (gluten-free sub with almond meal or gluten-free bread crumbs)
½ cup pecorino romano cheese
1 tbsp ground mustard
1 tsp dried basil
2 tbsp worcestershire sauce
6 garlic cloves, crushed
1/2 tsp ground sea salt
1/2 tsp ground black pepper
Options for veggies (A great option is to saute one or more of these in a pan with a small amount of grass fed butter before adding to the meat mixture.
*Chopped or minced onion
*Chopped or shredded spinach or kale
*Chopped bell pepper (any color)
*any herbs (parsley, basil, thyme)
Preheat oven to 350. Blend all ingredients in large bowl and stir until well combined. Press into standard, greased 8 inch loaf pan. Bake about 45 minutes. Makes 2 meatloafs.