Serves 4

  • 1 pound ground turkey breast
  • ¼ cup onion, minced
  • ¼ cup onion, sliced for topping
  • 2 Tbsp. fresh parsley
  • ¼ cup organic ketchup, extra for drizzling
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. olive oil
  • Olive oil cooking spray
  • 1 egg
  • Salt and pepper, to taste
  1. Heat olive oil in a sauce pan and sauté the onions and parsley until the onions are translucent.
  2. Transfer to a mixing bowl. Add the ground turkey, ketchup, Worcestershire sauce, egg, salt and pepper. Mix and combine into a loaf.
  3. Coat a loaf pan with olive oil cooking spray and transfer the meatloaf. Drizzle ketchup over the top, sliced onions, salt and pepper.
  4. Bake for 1 hour on 350 degrees.

Southern Slaw

  • 2 cups shredded green cabbage
  • ¼ cup onion, diced
  • ¼ cup sweet relish
  • ¼ cup light canola oil mayonnaise (or vegannaise)
  • 1 Tbsp. Dijon mustard
  • Juice of ½ lemon
  • Salt and pepper, to taste

Combine all ingredients and mix well. Chill in the refrigerator. Serve ½ cup slaw with two slices of meatloaf.

“Brown Bag” it for Lunch:

Top toasted whole-grain, sprouted-grain, gluten-free bread or Boston lettuce (paleo style) with 1-2 slices of meatloaf (depending on cut) with ½ cup slaw. Enjoy!!

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