This recipe for Turkey Meatloaf is a guest favorite at Skyterra Wellness Retreat. The light "gravy" is a wonderful over this meatloaf, but equally good on roasted chicken or turkey breast.
Ingredients
Meatloaf Ingredients
2lbs.Lean Ground Turkey- or use ground chicken
4clovesFresh Garlic
2wholeEggs- lightly beaten
2eachShallots
1smallRed bell pepper
4slicesBread- broken into large pieces (try whole grain, sourdough or seeded)
1tablespoonsBlack Pepper- ground
6-10smallBaby Bella Mushrooms- or large button mushrooms
1tablespoonGarlic Powder
1teaspoon.Onion Powder
1tablespoonSalt
2teaspoonsThyme- ground
2tablespoonsOregano- dried
2tablespoonsSage- ground
¼cupMilk- choose soy, dairy, or your favorite
Tomato Shallot Gravy Ingredients
4tablespoonsOlive Oil
4clovesFresh Garlic- peeled and minced
3eachShallots- diced
½teaspoonKosher Salt
1tablespoonThyme- dried
1teaspoonOregano- dried
¼teaspoonBlack Pepper- ground
2tablespoons.All-Purpose Flour- use gluten-free flour if needed
6mediumTomatoes- seeded and quartered
¾cupVegetable Stock
Instructions
Meatloaf Instructions
Preheat oven to 325 degrees.
Place broken up pieces of bread into a food processor and turn on/pulse until the large pieces become breadcrumbs. This should take about 1 minute. Place in large mixing bowl.
4 slices Bread
Add garlic, shallots, bell pepper and mushrooms to the food processor and pulse until everything is a small mince.
4 cloves Fresh Garlic, 2 each Shallots, 1 small Red bell pepper, 6-10 small Baby Bella Mushrooms
Combine all remaining ingredients into the large mixing bowl until everything is well combined.
Press mixture tightly into a greased and lined loaf pan.
Place pan in the oven and cook until internal temperature reaches 155 degrees (about 1.5 hours uncovered)
Allow meatloaf to rest at least 20 minutes before slicing and serving.
Feel free to sear slices of meatloaf in a sauté pan for extra browning. Especially good for a sandwich.
Gravy Instructions
Pour olive oil in a 2-quart saucepan on medium high heat.
4 tablespoons Olive Oil
Add shallots, garlic, salt, pepper, thyme and oregano. Cook for 30 seconds to start the browning process.
2 tablespoons Oregano, 3 each Shallots, 1 tablespoon Thyme
Add flour, using a whisk stir constantly until flour and vegetable mixture starts to darken to a light tan color, about 2 minutes.
2 tablespoons. All-Purpose Flour
Add tomato and stir to incorporate all ingredients while scraping the bottom of the pan.
6 medium Tomatoes
Add veggie stock and turn to high heat.
3/4 cup Vegetable Stock
As soon as gravy mixture reaches a boil, reduce to very low and simmer for 30-45 minutes or until gravy meets desired thickness.
Adjust for salt and pepper if desired and enjoy
Spa Index Kitchen Notes
This meatloaf is packed with veggies to help maintain moisture and nutritional value. Easy to make gluten-free, dairy free and nut free. The "gravy” is rich in lycopene, vitamin C and contains less saturated fat than most gravy recipes.A serving size is approximately 5-6 oz cooked meatloaf (slice the pan into 8 thick slices or 16 thin slices) and 3-4 tablespoons of sauce.As shown in the photo, Skyterra griddles this meatloaf, after slicing, for a nice golden crust which is desirable with ground poultry dishes.
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