1 Hour 35 Minutes
white onion, chopped
carrot, peeled, chopped
red bell pepper, chopped
cloves garlic, minced
(16-ounce) packages JENNIE-O® Lean Ground Turkey
cup gluten free breadcrumbs
teaspoon ground thyme
teaspoon chili powder
teaspoon freshly ground pepper
cup plain unsweetened almond milk
cup egg substitute or 1 egg
olive oil spray
teaspoon Worcestershire sauce
teaspoon hot sauce
tablespoons chopped flat leaf parsley
Heat oven to 350°F.
In food processor, combine onion, carrot, red bell pepper, arugula and garlic. Pulse to chopped.
In large bowl, combine ground turkey and onion mixture. Using hands, work ingredients in gently. In medium bowl, combine breadcrumbs, thyme, chili powder, pepper and salt. Mix well. In small bowl, combine almond milk and egg, whisk to combine. Sprinkle dry mixture over meat and gently mix in, add the wet mixture and continue to gently mix until just combined. Do not over mix.
Spray large foil or parchment lined baking sheet with olive oil spray and shape meat into a 6-inch by 11-inch x 1 ½-inch rectangle in the middle of the pan.
For glaze, in a small bowl mix together ketchup, Worcestershire sauce, hot sauce, cumin and honey and brush over meatloaf top and sides.
Bake 1 hour 30 minutes and until 165°F. as measured by a meat thermometer in the center. Always cook to well-done. Let stand at room temperature 5 minutes before slicing. Sprinkle with freshly chopped parsley.