Turkey Lentil Jalapeno Meatloaf

Turkey Lentil Jalapeno Meatloaf
Print Recipe
TOTAL TIME :80minutes
91 1/2 inch slices
  • 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
  • 1/4 cup ketchup (I use Annie's natural)
  • 1 tablespoon honey
  • 1 tablespoon tamari (sub soy sauce)
  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.
  1. Whisk ingredients together in a small bowl.
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