Stuffed Turkey Meat Loaf

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OMG!!  I love this meal!  Why?  It’s yummy.  It’s easy.   It’s got veggies baked in.   It makes great leftovers and it freezes well.  So, it’s great for now or later.  It is also perfect for anyone with food allergies to wheat or eggs.  The recipe omits the eggs and replaces bread crumbs with high-protein quinoa. Don't worry it's got loads of veggies baked inside so it will not be dry. I promise. 

Ingredients

I medium onion, quartered
2 carrots, cut in 2 – 3 pieces
2 stalks celery, cut in 2 – 3 pieces
2 handfuls of washed spinach
1 ½ lb. of ground turkey
1 cup cooked quinoa
2 tablespoons of chopped fresh parsley
2 teaspoons of dried thyme
½ teaspoon of ground sage
½ teaspoon of sea salt
4 tablespoons organic ketchup, plus extra for brushing
 
 
Directions

Preheat oven to 375 ⁰F. Combine onion, carrot, and celery in a food processor and pulse till roughly chopped.  Don’t puree.  Transfer to a large bowl.  Place spinach in food processor and pulse until finely chopped.  Add to onion mixture.  Add remaining ingredients to bowl and mix with hands or a big spoon.  Transfer to a 9x5 inch loaf pan.  Brush with additional ketchup.  Bake for 1 hour or until a meat thermometer reads 165⁰.  Cool for 5 minutes before slicing. 

You can bake in smaller loaf pans as well. 
 
Serve with a side of your favorite veggies and you are all set.  You can also pop in some fork-pricked sweet potatoes in the oven about ten minutes after the meat loaf has started cooking.

Happy Cooking!!!

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