Recipe and Photos courtesy of Kate Kordsmeier, Root and Revel
With holidays right around the corner, there are usually many opportunities to share your kitchen creations with family, friends, and co-workers. The carry-in dinner is a time honored tradition. What’s better for a gathering than a delicious meatloaf made from all-natural ingredients?
Past Featured Chef, Kate Kordsmeier shares this BBQ Turkey Meatloaf recipe to take to your next holiday party or get together. It’s a sure-fire hit!
Prep Time: 20 min
Cook Time: 1 hr
Total Time: 1 hr 20 min
US Wellness Shopping List: Pasture-raised Ground Turkey
- 1 8-ounce package organic baby bella mushrooms
- 2 tablespoons organic extra-virgin olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 pound ground turkey
- 1 cup Simple Mills BBQ cheddar crackers
- 1 organic pastured egg
- 3 tablespoons organic ketchup
- salt and pepper to taste
- 3-4 tablespoons gluten-free BBQ sauce I recommend Tessemae’s
- Preheat the oven to 350F.
- In a food processor, add the mushrooms and pulse until roughly chopped—you don’t want the mushrooms to be totally ground, but keep them small enough that they’ll seamlessly blend with the ground turkey.
- To a large skillet over medium-heat, add the olive oil. Add the mushrooms and diced onions and sauté until soft, about 5-7 minutes. Add the garlic and cook until aromatic, about 2 minutes.
- Meanwhile, wipe out the food processor with a clean, wet paper towel. Add the crackers and pulse until finely ground, like a flour.
- In a large glass bowl, combine the ground crackers with the ground turkey, egg and ketchup. Season with salt and pepper. Add the cooked mushrooms and onions and allow mixture to cool enough to touch (about 5-10 minutes). Once cooled, use your hands to mix the meatloaf together, being careful not to overmix (you want the ingredients just combined).
- To a baking sheet, add the meatloaf mixture. You can make one large meatloaf, or split the mixture in half to make two smaller loaves. Bake for 45 minutes. Using a pastry brush, paint the BBQ sauce over the meatloaf. Bake for another 15 minutes, or until an internal meat thermometer reads 165F. Serve and enjoy!
Meet The Chef
Kate Kordsmeier is an advocate for a healthy lifestyle and good nutrition. At her website, Root + Revel, Kate will empower you to live a more non-toxic life. Expect real food that tastes as good as it makes you feel. Deep dive into natural + holistic wellness topics, with a focus on hormones, gut + thyroid health. I’m living proof this natural lifestyle and healthy food heals!