A mix of all natural ground turkey and grass fed ground beef with plenty of fresh vegetables, herbs and organic eggs, this is my favorite meatloaf. It is tasty and juicy enough to eat alone and is also good with mushroom gravy, green chile sauce or tomato sauce. Add a large portion of steamed or stir fried vegetables and maybe a small green salad to make a satisfying and healthy whole food meal.
I start this recipe by cutting broccoli stalks, carrots, parsnips, yellow onion, peeled garlic cloves, fresh horseradish root, fresh ginger root and fresh turmeric root into 1/4″ to 1/2″ pieces and pulsing them in a food processor until quite fine. An alternate method is to use a hand grater. The vegetable mixture is then placed in a bowl large enough to hold all of the recipe ingredients and leave room for mixing. I will use whatever vegetables I have around the kitchen or in the garden and match the amount to the amount of meat used. I like about 1/2 pound vegetable mix per pound of meat.
For a binder to hold the loaf together I like to use a 100% whole grain cereal containing rye, barley, oats and wheat. Cold rolled oatmeal is my second choice. Any leftover brown rice is also a good addition. One whole organic egg per pound of meat and fresh or dried herbs of choice complete the loaf mix.
Mix all ingredients together well by hand. Pack into loaf pans, making sure there are no air pockets. Making a large batch and using smaller loaf pans makes it easy to freeze extra loaves for future meals. They can be thawed, covered with foil and reheated in a 250 oven when needed.
I like to bake this loaf in a 300 degree oven so it does not dry out or form a tough crust on top. Baking times will vary with the size of the pans. Leftovers can be covered with foil and reheated in a 250 degree oven or sliced and reheated in a pan on the stove.