Turkey Meat Loaf
February, 2007

Wheat-free, soy-free, nut-free, dairy-free, egg-free
Serves 6 / This recipe omits eggs and replaces bread crumbs with high-protein quinoa. Cooking tip: You can divide the meat loaf mixture into two smaller loaf pans; after cooking, freeze one for later use. Serving tip: Pop some fork-pricked sweet potatoes in the oven about ten minutes after the meat loaf has started cooking, and you'll have a complete meal.


1 medium onion, quartered
2 carrots, each cut in 2 or 3 pieces
2 stalks celery, each cut in 2 or 3 pieces
1 handful spinach, washed
3/4 pound ground turkey breast
3/4 pound ground turkey thigh meat
1 cup cooked quinoa
2 teaspoons dried thyme
2 tablespoons chopped fresh parsley
1/2 teaspoon ground sage
1 teaspoon sea salt
4 tablespoons organic ketchup, plus more for brushing


1. Combine onion, carrots, and celery in a food processor and pulse until roughly chopped (do not purée). Transfer to a large bowl.
2. Preheat oven to 375°. Place spinach in food processor and pulse until finely chopped. Add to onion mixture. Add remaining ingredients to bowl and mix with your fingers. Form into a large loaf and transfer to a 9x5-inch loaf pan. Brush with additional ketchup. Bake for about 1 hour, until a meat thermometer reads 165°. Cool 5 minutes before slicing.

PER SERVING: 215 cal, 24% fat cal, 6g fat, 1g sat fat, 62mg chol, 27g protein, 13g carb, 4g fiber, 612mg sodium