Winter calls for comfort food and meatloaf definitely qualifies! This savory Turkey Meatloaf pairs perfectly with roasted garlic red potatoes and brussels sprouts. Best of all, this scrumptious meal is balanced in macros and gluten free.
NOTES: You can also use 90-93% lean ground beef in place of the turkey if you prefer! For gluten-free, make sure to choose certified gluten-free oats.
Turkey Meatloaf, Potatoes & Brussels
Makes 6 servings
Meatloaf:
24 oz. 93% lean ground turkey
3/4 cup onion, chopped
1/2 cup rolled oats
1 large whole egg
1/4 cup ketchup, divided
2 tsp. Worcestershire sauce
1/2 tsp. poultry seasoning
1/2 tsp. black pepper
1/2 tsp. sea salt (optional)
Vegetables:
1 lb. red potatoes, scrubbed and quartered
1 lb. Brussels sprouts, washed and halved
1 1/2 tbsp. avocado oil
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/4 tsp. sea salt (optional)
Directions:
Preheat your oven to 375 degrees F.
Add 2 tbsp. ketchup and other meatloaf ingredients except meat to a large mixing bowl; mix to combine.
Add meat and combine using hands or a fork.
Grease a loaf pan with avocado oil (or line with parchment) then spread meat mixture over bottom, smoothing the top.
Spread remaining 2 tbsp. ketchup over top meatloaf.
Bake meatloaf in your preheated oven for 50 minutes.
Toss prepared potatoes and brussels with olive, salt, pepper, and garlic powder on a baking sheet.
Bake vegetables for 40 minutes (or until tender) in your preheated oven.
Cut meatloaf into six equal servings and divide between Metabolic Nutrition meal prep containers. Divide vegetables evenly between containers also (can use food scale).
Seal containers and keep in the fridge up to one week, or in the freezer up to one month.
Calories (1/6th of recipe, minus vegetables): 209kcal, Fat: 9.3g, Sat fat: 3.9g, Carbs: 10g, Fiber: 1g, Sugar: 4g, Protein: 24g, Sodium: 427mg
Calories (1/6th of recipe, including vegetables): 326kcal, Fat: 13.1g, Sat fat: 4.4g, Carbs: 29g, Fiber: 5g, Sugar: 6g, Protein: 28g, Sodium: 557mg
