|Turkey Lentil Jalapeno Meatloaf|
This meatloaf is abso-frickin-lutely delicious. The lentils add tenderness and texture, the jalapeño adds a piquant flavor without intense spice. Almond flour is my absolute favorite binder for meat, because it offers moisture and a touch of extra fat. Another key to this recipe is the inclusion of veal. I only use a pasture-raised brand that I know provides the healthiest, happiest life possible for the animals, but I respect and understand if you are squeamish about it. You can absolutely substitute more turkey or grass-fed beef, but the result won't be as tender.
Oh, and of course, it wouldn't be meatloaf without a ketchup-based glaze, but this version is lower in sugar than traditional recipes. You can definitely leave it out if you like! Note, I've also made this and used Rootz Pineapple BBQ Sauce as the glaze instead, and it's also delicious. Their sauces are sweetened naturally and taste amazing!
This recipe freezes really well, so I've gone ahead and made several loaves, wrapped them tightly and tucked them away for future devouring. Slice the loaf in advance of freezing.
Now go forth and lentil loaf!