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Turkey Meatloaf topped with radish, apple salad

A healthier version of my childhood comfort food. Don't be fooled though because this isn't your typical dry turkey meatloaf. My secret ingredient of mushroom gives this meatloaf a great Unami flavor and keeps the turkey moist and juicy. 

Ingredients

Meatloaf

  • 2 Lbs Lean white meat ground turkey
  • 8 Oz Mushrooms I like to use baby portobello
  • 1 Large Bell pepper
  • 1 Small Red onion
  • 3 Cloves Garlic
  • 1/2 Cup Fresh whole wheat bread crumbs
  • 1/4 Cup Tamari or liquid aminos
  • 1 Tbsp Fresh or dried thyme
  • 1 Tbsp Paprika
  • 1 Tbsp Salt
  • 1 Tbsp Black pepper
  • 2 Tbsp Hot sauce
  • 2 Eggs

Radish and Apple salad

  • 4 French radishes
  • 1 Honey crisp apple
  • 1/2 Cup Micro greens or arugula

Salad vinaigrette

  • 1 Cup Olive oil
  • 1 Cup Apple cider vinegar
  • 3 Tbsp Dijon mustard
  • 2 Tbsp Honey

Instructions

Meatloaf

  • Preheat oven to 375
  • Dice mushrooms, onions, bell pepper, and garlic
  • Add small amount of oil (I use avocado oil) to sauté pan. Sauté mushrooms, onions and bell pepper for around 5 minutes or until soft. Add garlic and Tamari or liquid aminos and sauté for additional minute. Turn off heat and let cool.
  • For bread crumbs, you can use store bought, but I like to take a few fresh slices of wheat bread and pulse in food processor
  • In large bowl combine ground turkey, bread crumbs, eggs, hot sauce, thyme, paprika, salt and pepper. Also add sautéed mushroom, onion, garlic and pepper once cooled.
  • Combine all ingredients and form into a loaf on an oven safe pan. Season again with a salt and pepper
  • Bake at 375 for 60-75 mins. I like to broil for addition 5-10 mins to give outside a nice crust. 

Radish and apple salad

  • Combine vinaigrette ingredients and shake well 
  • Chop radishes and apples into 1/2" cubes. 
  • Combine radishes, apples and arugula/micro-greens and top with a few tbsp of vinaigrette 
  • Once meatloaf if cooked, remove and slice. Top with salad and serve with your favorite side. I recommend mashed cauliflower or quinoa.