I’ve been making this meatloaf for months now. It’s on repeat in our kitchen. My boyfriend has proclaimed it the “best meatloaf he’s ever had”. I’ve shared it on Instagram multiple times. However, the recipe has not been disclosed. And it’s not because it’s some highly-protected secret. The reason? The sun goes down before 6PM these days so I haven’t been able to properly snap a photo. And the goal of leaving a few pieces for the next day? Well let’s just say we haven’t been able to make that happen.
This past Sunday night, the meatloaf was made yet again. And while it may not look like much, the fact that I still had one tiny piece to photograph the next morning was a huge success. So while I don’t have a perfectly photographed full loaf for you, I do have a [small/very skinny] slice for you. And I’m hoping it’s enough to entice you! Additionally, this recipe is SO simple, requires very little ingredients and makes the best leftovers (if you have more self-control than us). I used a larger loaf pan this time around, so that’s why it came out so thin, but either way works. Enjoy!
PS: don’t skip the tomato glaze on top (even if you sub ketchup), it adds the perfect tang and acidity in every bite!
INGREDIENTS:
(makes 1 loaf)
1 lb organic ground turkey
1/2 cup breadcrumbs (I use gf “rice crumbs” from Trader Joes- love them!)
1 egg
1/2 yellow onion (or 1 shallot)
1/2 cup kale, finely chopped
1/3 cup frozen peas
1/2 tsp salt
1/4 tsp garlic powder
splash olive oil
Tomato glaze topping:
2 tbsp tomato paste
1 tsp apple cider vinegar
1/4 tsp honey
1 tsp tamari (or soy sauce or coconut aminos)
*Note: You can absolutely use ketchup in place of this! I just didn’t have any so I made something similar and ended up loving it.
RECIPE:
Pre-heat oven to 350. Saute chopped onion, chopped kale, and frozen peas in a little olive oil. Do not add salt! I did this once as second-nature and it was way over salted. You’ll add the salt later. Set aside to cool.
Combine ground turkey, egg, breadcrumbs, salt, garlic powder, and splash of olive oil in a bowl. Add in the cooled veggies and mix to combine, but do not over mix.
Pour into greased loaf pan (I usually spray some coconut or avocado oil, but you can do whatever works).
If using the tomato topping, mix all ingredients into a small bowl and spread evenly on top. Cook for 40-45 minutes. When the edges are golden and crispy, you’re good to go.
For leftovers, I love to reheat right in a pan with a little olive oil to crisp up both sides!