INGREDIENTS:
1.5 lbs Ground Turkey
8oz. Mushrooms, trimmed and finely chopped
1 sweet onion, chopped
2 garlic cloves, minced
1 Tbsp Avocado Oil
1 tsp sea salt, divided
1 Tbsp Worcestershire sauce
7 Tbsp organic ketchup, divided
1 Tbsp dried parsley
1 Cup whole wheat Panko breadcrumbs
2 large eggs, lightly beaten
1/3 cup unsweetened almond milk
DIRECTIONS:
Heat oven to 400 degrees F. Grease a baking sheet with cooking spray (or 9-inch by 13-inch baking pan) lined with parchment paper.
Heat oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, until softened; about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the mushrooms, a 1/2-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes.
Transfer the onions and mushrooms to a large bowl, and then stir in the Worcestershire sauce and 3 tablespoons of the ketchup. Set aside to cool for 5 minutes.
Meanwhile, combine the breadcrumbs and milk in a small bowl.
Stir the breadcrumb mixture and the eggs into the mushrooms and onions. Using a fork or your hands, gently mix in the turkey, a 1/2-teaspoon of salt and a 1/4 teaspoon of pepper.
Form the meatloaf into a 9-inch by 5-inch oval in the middle of the prepared baking sheet. Spread the remaining 4 tablespoons of ketchup on top and sprinkle with parsley. Bake for 50 min. Enjoy!
*recipe originated from Inspired Taste.
