Tuesday, November 3, 2015

Turkey Meatloaf - 21 Day Fix - Revisited

Updated 11/4 - I first made this in January and it has turned into one of my favorite recipes. I even started making it in the crockpot. I added a few new steps in order to keep it from falling apart. 
This is also one of my most viewed recipes - so welcome to my page! I hope you enjoy this quick healthy recipe as much as I do. 

I originally got this recipe from the Team Beachbody website. Each recipe tells you how they "count" for each program you might be doing. This recipe for Turkey Meatloaf is loaded full of veggies and uses ground turkey instead of ground beef. And it is delicious. Even though it looks suspicious AND the first one fell apart. But, it is good and I would recommend it.

Turkey Meatloaf 
Yield: 10 servings
21 Day Fix - 1 Red, 1 Green
Ingredients: 
  • 2.5 lbs. raw 93% lean ground turkey breast 
  • 3 large eggs, slightly beaten 
  • 1 medium onion, chopped in food processor
  • 2 medium celery stalks, chopped in food processor
  • 1 medium green (or any color) bell pepper, chopped in food processor
  • 1 cup old­fashioned rolled oats 
  • 1 (14.5­oz.) can petite diced tomatoes (drained)
  • ½ tsp. sea salt
  • ½ tsp. ground black pepper 
  • dashes of other spices - garlic powder, paprika, chili powder, oregeno
  • 1 cup all­ natural marinara sauce, no sugar added 
Directions:
  1. Preheat oven to 350° F. (or see Crockpot instructions note below)
  2. Chop everything really fine. In the picture above, things are not chopped with a food processor, and the meat loaf fell apart. I now use the food processor in order to chop everything into the smallest pieces possibly. However, this could result in extra "juice", so squeeze out the juice before adding the ingredient to the meatloaf mixture. 
  3. Combine turkey, eggs, onion, celery, pepper, oats, tomatoes, salt, pepper, and spices in a large bowl; mix well with clean hands or a rubber spatula. 
  4. Line two 9x5 inch loaf pans with parchment paper. Spray the paper lightly with non-stick spray. Divide the meatloaf mixture between the two pans.  Bake for 45 minutes; spread marinara sauce evenly on top of both loaves. Bake an additional 10 to 15 minutes or until cooked through.
Crockpot Directions:
  1. Spray a large crockpot with non-stick spray. 
  2. Line the crockpot with foil and spray with non-stick spray. 
  3. Place the meatloaf mixture inside the foil. 
  4. Turn crockpot on. Walk away. 
  5. Come back! About 1-hour before done, spread the marinara sauce over the meatloaf. 
  6. When done, cooked to an internal appropriate temperature, dish out. I haven't perfected how to *get* the entire meatloaf out of the crockpot. Expect another update when I do! 
  7. It turned out super moist and very favorful. 
Leftover meatloaf is even better than the first day! I either heat it in the toaster oven or a skillet in order to give it a little more "crust". Every once in a while, I add an over-medium egg because I need more protein. 
Meatloaf Royale






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