Turkey Meatloaf with Hidden Veggies

To Your Health! | popularpaleo.com

Earlier this week I said that I wanted to juice more veggies and find a creative way to use the pulp.  I’ll admit that I’m off to a slow start and grabbing a piece of low-hanging fruit with this meatloaf idea, but hey, it’s Tuesday and I have a family to feed.  That’s really the point too when I think about it. I’m not out to win an award for the most gourmet Paleo chef out there… I want to feed myself and my little loves with the highest quality meals I can throw together while juggling my daughter’s math homework and my toddler’s temper tantrums.

This is real life, people.

This. Is. Meatloaf.

To get the pulp, juice the following:

  • 2 bell peppers, red and yellow
  • 2 stalks/leaves of kale
  • 2 handfuls of baby spinach
  • 2-3 carrots

Don’t let that juice go to waste–drink up! It’s surprisingly tasty (I know what you are thinking, that’s why I had to say that).

Now move on to the meatloaf.

Ingredients:

  • 2 pounds ground turkey (or beef or a combo of ground pork/beef/turkey)
  • 2 cups of veggie pulp
  • 1/2 onion, small dice
  • 2-3 cloves fresh garlic, minced (I used my roasted garlic–the cloves of half the head or a tablespoon once it was all mashed up)
  • 2 eggs
  • 1 tsp kosher salt
  • 2 tsp Mrs. Dash Original seasoning blend
  • 2 TBSP tomato paste
  • pinch of red chili flakes
  • 10 grinds of fresh black pepper, give or take

I made a quick topping of two tablespoons compound butter (butter, roasted garlic and parsley) and a couple teaspoons of tomato paste in lieu of ketchup or barbecue sauce. It made for nice color, but didn’t add much to the flavor.  Throw this on before it goes in the oven if you feel like it, if not, no worries.

Prep:
Preheat the oven to 375 degrees.

Mix all the ingredients together by hand. I like to scramble the eggs first before dumping into the meat and veggies, it blends better.

Form into a loaf on a non-stick roasting pan. I have a kick-butt All Clad roasting pan that I try to stick stuff to and can’t. It’s awesome.

Roast uncovered for 45 minutes to an hour.  My oven must be on its way out… my meatloaf took an hour plus a few more minutes to reach a safe temp (165-170 degrees).

Be sure to let the meatloaf rest around 10 to 15 minutes before slicing into it.

Turkey Meatloaf | popularpaleo.com

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Comments

  1. annette alexander says

    Just popped it into the oven. I juice in the morning 24-32 oz and have used the pulp of my morning juice. For me it’s celery, apple, cucumber, ginger, large lemon w/peel, bunches each of parsley, dandelion greens, a big beet and it’s greens, Kale and a couple colors of chard. Otherwise I followed the recipe pretty exact. Can’t wait. Will be looking for a non soy substitute for ground turkey soon.

    • says

      I’m wondering how the meatloaf turned out. I’m interested in trying this recipe. I’m very new to Paleo and would like to find a way to bring this in to my family so that we can all enjoy and I don’t have to eat something different everytime.

      I juice for my husband and have pulp left over but it’s pulp of fruit and veggies and am wondering if it will work for me.

      • says

        We liked it a lot and the others give it a thumbs up as well. The pulp is a great alternative for breadcrumbs, texturally speaking. I’m thinking about your veggie/fruit juice and I bet you could make it work if you juiced all the veggies first, scooped out the veggie-only pulp, then continued with the fruit? It adds a step, but it would still give you the juice you prefer and allow you to make a meatloaf without a fruity undertone :-)

  2. says

    This is AMAZING meatloaf. Made it for the second time last night and currently eating leftovers for lunch! My husband looked at me last night and said: “You need to keep this recipe.” High praise from the somewhat picky though very tolerant recipe guinea pig that he is! Added an extra egg this go round as an experiment and it kept everything together a bit more but I LOVE this meatloaf and thank you so much for providing me with a way to make use of my vegetable juice pulp. :)

    • says

      Awesome!!!! Isn’t it a shame to toss out that great veggie pulp? I always hated it… and now we don’t have to! Love to hear that you and your guy like this. I’ll try it with 3 eggs next time too. Thank you!

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