Recipe: Turkey Meatloaf

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Turkey Meatloaf
This dinner table classic gets a healthy upgrade with the substitution of ground organic turkey for red meat and with the use of the spice sage. Sage is anti-inflammatory, antiseptic, antimicrobial, antifungal, and antispasmodic. It may stimulate the adrenals, greatly alleviating stress, and it adds a rich flavor and aroma to this tasty comfort food. 
 
Yield: 4 servings
 
1 pound ground organic turkey
¼ cup milk substitute (or chicken or vegetable broth)
1 organic egg
½ cup finely chopped onion
½ cup grated carrot
½ cup minced parsley or cilantro
¼ cup finely chopped celery
½-1½ teaspoon onion powder
½-1½ teaspoon garlic powder
½-1½ teaspoon dried oregano
½-1½ teaspoon dried sage
½ teaspoon salt
¼-½ teaspoon pepper
 
1. Preheat oven to 350°F.
 
2. Mix all ingredients in a bowl, making sure to blend well. (Using your hands is the most effective way to get everything well blended, so dive in and have fun.) Pat mixture into a greased 9 x 5-inch loaf pan. 
 
3. Bake for 1 hour. Drain juices and serve by the slice. Kids will love it. 
 
Substitutions: The quantities of spices are given in ranges because some people prefer a more flavorful meatloaf; in that case use the larger quantity. If you cannot tolerate eggs, just replace the egg with ½ banana or other binder. Also add ground or whole flaxseeds, pumpkin seeds, or sunflower seeds.
 
Nutrition Facts (per serving): Calories 217, fat 11 g (saturated fat 3 g), cholesterol 11.1 mg, carbohydrate 6.1 g, protein 22.5 g, fiber 1.3 g, sodium 415.1 mg 
 
Excerpted from The Anti-Inflammation Diet and Recipe Book with permission from Hunter House Inc., Publishers. © 2006 by Jessica K. Black, ND. To order, call 800-266-5592, fax 510-865-4295, or visit www.hunterhouse.com. 
 
Heart Care Health Monitor
Winter 2010

 


Update: July 6, 2010