Meatloaf in the winter is the best! Served with some mashed potatoes it is one of my favorite meals. This version uses ground turkey and mixes in some cauliflower into the mashed potatoes to make it a little healthier and little lower in calories.
1 lb ground turkey
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/2 cup finely chopped mushrooms
2 garlic cloves
1 tsp Thyme, parsley, and basil
salt and pepper to taste
1/2 cup almond meal or flour of choice
1 TBS soy sauce or coconut aminos
Pre-heat oven to 350 degrees
Sauté the onion, carrot, and mushrooms until soft. Then add the garlic and the salt and pepper.
In a large bowl scramble the eggs, add the almond meal, soy sauce, ground turkey and mix.
Then add the veggie mixture and mix well.
Grease a muffin tin with bacon fat, butter, or coconut oil.
Put a good size scoop of the meatloaf mixture into each tin. Fill to the top and press down a little to fill the space. Top with ketchup or tomato paste mixed with a little water.
Bake for 20 minutes and check with a thermometer. Should be 165 degrees. If not done cook 3-5 minutes longer.
While they are cooking steam the cauliflower and the potatoes.
I used my pressure cooker to speed up the process.
Blend about 1 cup cauliflower with 1 cup potatoes using a handheld mixer or just mash it up with a fork and leave it chunky. I add salt, butter, chives, and a little almond milk or regular milk.