Turkey Meatloaf

           Easy, Entrees
Turkey Meatloaf
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turkey meatloaf



1 small onion, chopped (about ¾ cup)

½ Tablespoon oil

¼ – ½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon fresh thyme leave or 1/8 teaspoon dried

¼ teaspoon ground sage

½ teaspoon ground mustard

1 ¼ Tablespoons Braggs aminos, coconut aminos or soy sauce

3 Tablespoons Hearty Chicken Stock, Basic Vegetable Stock, or unsweetened almond milk

1 1/4 pounds ground turkey breast

1/3 cup Old-fashioned oatmeal

1 large egg (beaten)


Preheat the oven to 325F

In a medium saute pan, on medium low heat, cook the onions, olive oil, salt, pepper, thyme, sage and mustard until the onions are translucent but not browned, approximately 10-15 minutes. Turn off heat. Add the Braggs amino and chicken or vegetable stock and mix well. Allow to cool to room temperature.

Combine the ground turkey, oatmeal, egg and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on a lightly greased baking sheet. Bake for 1 or until the internal temperature is 160 degrees and meat loaf is cooked through.

*To make into a freezer meal: Prepare meatloaf mixture and stuff into a lightly oiled foil loaf pan with a lid or cover with foil and place in the freezer. Remove the meatloaf the night before cooking to defrost completely. Bake as instructed above.

Makes 4 servings