Healthy Meatloaf

After what felt like an eternity (7 days, actual) without an office, I'm finally back in the blogging game! So grateful for a new kitchen to recipe create in, a new office to blog in and mostly, a new house turned home for my beautiful family! It will be a long while until everything is JUST PERFECT, but it's on it's way. 

Yesterday, thanks to my shopping spree and the cox cable guy, my office is somewhat put together. For you, that means I can finally share these recipes I've been holding out on for so long! (looooong 7 days)

It's still a mystery to me how I can perfect a meat dish without actually tasting it (Hi, I'm vegetarian!) but somehow, I did. And I've got stuffed mouths that can vow for it's juicy, tender, flavorful, orgasmic taste! I envy my husbands ability to avoid seconds under most circumstances, but listen, the meatloaf was so good, even he had to go back for another taste to believe it. 

There's about a million meatloaf recipes out there, so what makes this one so special? Well, besides that fact that I made it, I ditched the crackers or breadcrumbs and substituted gluten free oats, cut the ketchup in half, used teriyaki instead of Worcestershire, used a delicious asiago cheese blend and seasoned the heck of it with all the goods! This is one of those meals that you've likely got all the ingredients on hand and all you have to do is throw it together in 5 minutes and let the sucker cook! 

Prep Time: 5 minutes

Cook Time: 1:15:00 

Directions:

  1. Preheat oven to 350 Degrees F.
  2. In a larger bowl add turkey and all ingredients and get your hands dirty! Mix together everything until even through out.
  3. Put mixture in greased 5x9in pan.
  4. Drizzle ketchup on top.
  5. Put in oven for 1 hour and 15 minutes.
  6. Serve warm with a drizzle of ketchup (optional).

Ingredients:

  • 2lbs Ground Turkey
  • 1 TBSP Teriyaki
  • 1/4 Cup Ketchup
  • 2 Eggs
  • 1/3 Cup Oatmeal
  • 1/4 Cup Chopped Onion
  • 1/2 Cup Asiago Cheese
  • 1 TBSP Minced Garlic
  • 1 TSP Pepper
  • 1 TSP Thyme
  • 1/2 TSP Salt