WHAT!?! I never thought I would put the words Gluten Free and Meatloaf in the same sentence…but here it it. Since Becky is doing her best to stay off of Gluten products…I agreed to make Meatloaf for dinner tonight (I have sworn that I will make one new dish per week.) So, tonight….Gluten Free Bacon & Kale Turkey Meatloaf. I don’t normally post a dish unless it has been a hit, but I am rolling the dice…also…it takes a damn hour to cook.
So, here is the recipe….oh, yes, this is MY recipe;
Ingredients
- 1 8-ounce can no salt added tomato sauce with no sugar added
- 1 clove garlic, minced
- 1/2 teaspoon dried basil leaves
- 1/4 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1 1/2 pound ground turkey breast
- 1/2 cup quinoa flakes or almond flour (I used almond flour)
- 6 strips of chopped, cooked bacon
- 1 cup finally chopped Kale
- 1 egg, or 2 egg whites
- 1/4 cup zucchini, shredded (I used a carrot…as I did not have a zucchini)
- ———–
- For the sauce;
- 2 tbs mustard powder
- 2 tbs brown sugar
- few shakes of some what’s this here sauce, or worcestershire sauce
Instructions
- Preheat oven to 350 degrees F.
- Combine half of the tomato sauce, garlic, basil, oregano, salt, turkey, quinoa or almond flour, eggs and zucchini and mix in a large bowl. Mix well.
- Shape into a loaf and place into an ungreased 8” x 4” loaf pan. Bake for 45 minutes.
- Now that the the meatloaf is in the oven, time to mix the topping;
- Add the mustard powder, brown sugar and worcestershire sauce to the remaining tomato sauce….and mix….
- After 45 minutes, pour remaining tomato sauce over the top of the meatloaf and bake for an additional 15 minutes.
- Cool for 10 minutes before slicing.
If this dish is a disaster….I will be removing the post ASAP!
Let me know your thoughts….
