Turkey Lentil Jalapeno Meatloaf

Turkey Lentil Jalapeno Meatloaf
COMMENTS
WP_Post Object
(
    [ID] => 7212
    [post_author] => 2
    [post_date] => 2016-01-11 08:27:05
    [post_date_gmt] => 2016-01-11 14:27:05
    [post_content] => 
    [post_title] => Turkey Lentil Jalapeno Meatloaf
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => turkey-lentil-jalapeno-meatloaf
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-02-12 17:46:44
    [post_modified_gmt] => 2016-02-12 23:46:44
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7212
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 6
    [filter] => raw
)
01.11
SHARE THIS:
TOTAL TIME :80minutes
91 1/2 inch slices
INGREDIENTS
  • MEATLOAF
  • 1 tablespoon extra-virgin olive oil
  • 1/2 large sweet white onion
  • 1/3 cup jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • freshly ground black pepper to taste
  • 1 lb organic ground turkey
  • 1 lb pasture-raised ground veal
  • 1 15 ounce can organic cooked lentils , drained and rinsed
  • 1 egg (preferably local, free range)
  • 1/2 cup blanched almond flour
  • GLAZE
  • 1/4 cup ketchup (I use Annie's natural)
  • 1 tablespoon honey
  • 1 tablespoon tamari (sub soy sauce)
DIRECTIONS
MEATLOAF
  1. Preheat oven to 375 degrees F and line a loaf tin with aluminum foil, making sure to leave several inches overhanging the sides.
  2. Heat olive oil in a sauté pan on medium heat, until oil is slightly shimmering. Add onion and jalapeño and cook for 3-4 minutes, or until translucent with some golden-brown edges. Add garlic, sea salt, garlic powder, onion powder, oregano and black pepper. Stir and cook 1 minute, until garlic is fragrant and softened. Remove from heat and set aside 5-10 minutes.
  3. While veggies are cooling, combine turkey, veal, lentils, egg and almond flour in a large mixing bowl. When veggies have cooled, add them to the mixing bowl. Using clean hands with no jewelry, mix everything together until just incorporated. Don’t overmix. Place mixture into loaf tin in an even layer.
  4. Place loaf in oven to bake. While baking, whisk together glaze ingredients. After 45 minutes, remove from the oven and coat with glaze. Place back in the oven for 15 minutes. Remove and allow to cool 15 minutes before lifting meatloaf out of the pan using overhanging aluminum foil. Slice however thick you like, I prefer approximately 1 1/2 inch thick slices.
GLAZE
  1. Whisk ingredients together in a small bowl.
This entry was posted in . Bookmark the permalink.

Previous Posts:

  • Katie

    I just made these for my boyfriend and I, and it was delicious!!! He loved it, I loved it! SO good!!!! Thank you for the amazing recipes.

    • Laura Lea Goldberg

      Eeeeek yay!!!! So glad y’all enjoyed it!!! Thanks for the feedback love

  • Caroline

    I just went to the grocery for all my ingredients and thought I had almond flour at home but I don’t! I have whole wheat flour, coconut flour, and spelt flour…. any suggestions on the best substitution and quantity for this recipe? Thanks!!

    • Laura Lea Bryant

      Hi!!! I can’t say for sure because I have used anything else, BUT I think 1/4 cup coconut flour will work OR 1/2 cup oat flour, which you can make by blending 1/2 cup rolled oats!

      • Caroline

        Thank you so much! I didn’t have oats to blend so I went with the spelt flour because I wasn’t sure how coconut flour would work in a meatloaf…and it turned out fabulous!! I made 1.5 of the recipe and it worked perfectly!! New favorite meatloaf, thank you!!

        • Laura Lea Bryant

          That is so great to know, Caroline!!! Thanks for keeping me posted!