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.
- 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.
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.