Ingredients:
1/2 small onion, chopped (about 3/8 cup)
1/2 Tablespoon oil
¼ teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon fresh thyme leave or a pinch of dried
1/8 teaspoon ground sage
1/4 teaspoon ground mustard
3/4 Tablespoons Braggs amino or coconut aminos
1 1/2 Tablespoons Hearty Chicken Stock, Basic Vegetable Stock, or unsweetened almond milk
10 ounces ground turkey breast
3 Tablespoons Old-fashioned oatmeal
1 small egg (beaten)
Directions:
Preheat the oven to 325F
In a medium saute pan, on medium low heat, cook the onions, 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 stuff into a lightly oiled mini loaf pan. Bake for approximately 25-30 minutes 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 mini 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 2 servings
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