My goodness! I haven’t posted in two weeks! Phew! It has been quite the two weeks and so there is good reason…I passed my Certified Meeting Professional test! You may have remembered from Instagram that I didn’t pass the first time I took it back in November—by two points! This time around, I was blessed with some snow days and studied my little tushka off all day erryday. Passing this test brought such relief to my well-being. I put myself into some serious tizzy-mode the week leading up. Meditating and quiet time was more difficult than ever. Did I mention The Stud was out of town just before!? Needless to say, he probably felt just as much relief as I did when he returned home!
Moving on since you’re most likely here for a recipe post and/or review (thanks for listening and understanding), which I totally have for you today…
Meatloaf is one of those things that I feel like you either love or you hate. Does anyone get excited about meatloaf like they do for their cousin, the burgers? Maybe you do get excited, and if so, great! Keep reading. Maybe you need something inexpensive to make-ahead next week that will cover the course of a few days? Keep reading.
I stumbled across this recipe, as I do with many, and it happened to be one on my continuously-expanding excel that I may never get to the bottom of (oh, do I sense a resolution or goal?). I hadn’t can’t remember if I have made meatloaf since The Stud and I started dating, and it was on the list, so I thought why the hell not make it now.
This lightened up recipe from Bobby Deen has been adapted below to create low(er) sugar and gluten free main dish. I think it’s something that I could see myself making ever-so-often when it’s one of those “I don’t know what to make moods…” Meatloaf! It fits the bill.
Recipe Report Card:
Amount of Pantry Staples Used: A+
Stud approved: B+
Taste profile: A
Final grade: B+
Bobby Deen’s New-Fashioned Meat Loaf
Adapted from Bobby's recipe here.
2 tbl Ketchup
2 tbl coconut sugar
1 tsp Dijon
¼ cup tomato paste (about ½ the can)
¼ cup of coconut milk
1 tbl Worcetershire (I skipped and added ½ tsp of salt)
¼ cup of gluten free bread crumbs
½ cup quinoa
2 medium carrots (I used about a cup of baby carrots)*see note
1 clove garlic
½ sweet onion
1 ¼ lb lean ground turkey
loaf pan (optional) … the original recipe calls for a baking sheet with nonstick foil*see make head
Heat oven to 375F. Line a rimmed baking sheet with nonstick foil or spray your loaf pan with nonstick spray.
In a small bowl, combine ketchup, sugar, and mustard.
In a large bowl, whisk egg, tomato sauce, coconut milk, Worcestershire (if using), salt, pepper and stir in bread crumbs and quinoa. Add carrots, garlic, and onion and mix to combine.
Add turkey and mix until just combined.
if you are making ahead, stop here. If you are making the day of, keep reading…
Brush the loaf with the ketchup mixture. Bake until the internal temperature registers 160F, 40-45 minutes. Let rest 5 minutes before slicing.
Make ahead options:
Made this ahead, refrigerated it in the pan, and it turned out fine! I used the pan instead of a free-loaf on a baking sheet to make it ahead.
If you are making it ahead, I waited to add the ketchup mixture until I was ready to bake.
1. The Stud wished the carrots were shredded instead of chunks
2. This didn’t “slice” super well so it wasn’t the best “looking” dish, but it was tasty.
3. Was going to upload a photo of this, but it was too hard to get a good one! The texture and consistency looks a little off-putting.