Turkey Lentil Jalapeno Meatloaf

Posted on by llbalanced
Turkey Lentil Jalapeno Meatloaf
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    [post_date] => 2016-01-11 08:27:05
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    [post_title] => Turkey Lentil Jalapeno Meatloaf
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    [post_modified] => 2020-11-19 20:11:28
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01.11

 

turkey lentil meatloaf 1 (1 of 1)

 

turkey lentil meatloaf 3 (1 of 1)

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.

turkey lentil meatloaf 4 (1 of 1)

Now go forth and lentil loaf!

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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.
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