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
- Heat olive oil in a sauce pan and sauté the onions and parsley until the onions are translucent.
- Transfer to a mixing bowl. Add the ground turkey, ketchup, Worcestershire sauce, egg, salt and pepper. Mix and combine into a loaf.
- Coat a loaf pan with olive oil cooking spray and transfer the meatloaf. Drizzle ketchup over the top, sliced onions, salt and pepper.
- 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!!