Turkey Meatloaf with Rosemary and Almond Meal
This is a really quick way to enjoy some lean ground turkey. I used the same recipe mix to cook the meat two different ways. The Turkey Meatballs are described here.
This was honestly one of the most flavorful, moist dishes I've ever prepared, even when eaten as leftovers one & two days later.
Ingredients
16 oz of lean ground turkey
1 3.5 oz package of crumbled low fat feta cheese (optional: With tomato & basil seasoning)
1/2 cup of almond flour/almond meal
1/3 cup of egg whites
Far out Feather Dust** to taste (momsgourmet.net)
Directions
Mix the Turkey, feta cheese, almond meal and egg whites in a large mixing bowl. Shake on the far out feather dust or other poultry seasoning to taste. I used mabye 1/4 tsp.
Press the turkey mixture into a small loaf pan with at least 1/4" to 1/2" space remaining at the top. I'm not quite sure why...but this recipe rises nicely! Take a sprig of fresh rosemary and break off the smaller branches. press lightly into the top of the loaf.
Heat the oven to 325 degrees and bake for 45 minutes to an internal temperature of 160 degrees F.
Let cool and serve immediately sliced with your favorite greens on the side, or cover and place in the fridge for amazing lunch leftovers.
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| Additional ingredients used for the meatloaf (rosemary) and the meatballs (coconut oil) |
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| Small Turkey Meatloaf pan before baking. Sprigs of Rosemary pressed into surface of loaf. |
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| Cooked 45 minutes @ 325 F to internal temp of 160 |
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| Nutritional information for the almond meal |
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| Low Fat Feta Cheese Nutritional Info |
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