Slow Cooked Turkey Meatloaf

1 1/2 lbs ground turkey

2 egg whites

1/3 cup of ketchup

1 TBSP worcestershire sauce

1 tsp dried basil

1/2 tsp salt

1/2 tsp black pepper

2 small onions, chopped

2 potatoes finely shredded (I used 1 medium potato) - could possibly substitute parsnips?

1 medium red bell pepper finely chopped

1. Combine all ingredients in a large bowl

2. Shape into a loaf to fit in your slow cooker. Place in slow cooker and cover. Cook on low about 6-8 hours

This makes approx. 8 servings and works best in a 4-5 qt slow cooker. Each serving is 200 calories and has 7 gr of fat.

Source: onelittemister.com

Mini Mexi-Meatloaves

grain-free • gluten-free • dairy-free • sugar-free

PREP TIME: 25 minutes
COOKING TIME: 40-50 minutes
YIELD: 4-6 servings
 
for the sauce topping:

• 4oz tomato paste
• 4oz water
• 2 Tbsp red bell pepper, finely diced
• 2 tsp cilantro, chopped
• 1/4 tsp chili powder
• 2 pinches of sea salt
• black pepper to taste

ingredients:

• 1 Tbsp coconut oil, duck fat, or bacon fat
• 1 small onion, finely diced (1/2 cup)
• 2 cloves of garlic, pressed or grated (1/2 Tbsp)
• 2 eggs, beaten
• 2 lbs ground beef
• 1 tsp cumin
• 1 tsp corriander
• 1 tsp chili powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper – or more to taste
• 2 carrots, grated
• 1 bell pepper, any color, grated (or very finely diced)
• 1/4 c cilantro, chopped

preparation:

• Preheat oven to 375F.
• In a small sauce pan over medium-low heat, combine the tomato paste, water, bell pepper, cilantro, chili powder, sea salt, and black pepper and simmer for about 5-10 minutes while you prepare the rest of the ingredients into the meatloaves – stirring occasionally to prevent burning. If your sauce reduces too far and looks like it may burn, add more water 2 tablespoons at a time and whisk to combine. The sauce should have a fairly thick consistency, almost like ketchup, not loose like a pasta sauce.
• In a medium skillet, melt the duck fat and sautée the onions over medium low heat until they are translucent and the edges begin to brown. Add the minced garlic and stir for about a minute.
• In a large-sized mixing bowl, whisk the eggs and then place the ground meat into the bowl with the beaten eggs. In a small mixing bowl, combine the spices, carrots, bell pepper, and cilantro. Then add the spice and vegetable mixture to the meat and egg until well combined.
• Divide the meatloaf mixture into 2 parchment paper lined mini loaf pans (or use 1 large tin, baking time may vary), filling them up and slightly over the top as the mixture will shrink a bit in cooking.
• Spoon about 1/4 cup of the sauce onto each loaf, spreading it into an even layer to coat the top and reserve the remaining amount for dipping after the loaves are baked.
• Bake uncovered for 40-50 minutes or until the internal temperature of the loaves reaches 160 degrees F.

Source: Balanced Bites

Easy Meatloaf (O)

Ingredients:


¼ tsp cayenne pepper
½ tsp chili powder
½ tsp dried thyme
¼ onion, chopped
½ carrot, peeled and roughly chopped
2 whole garlic cloves
¼ red bell pepper
16 oz ground beef
¾ tsp salt
½ egg, whisked

Directions:
• Heat oven to 325 degrees F.
• Mix together the cayenne pepper, chili powder and thyme. Place this mixture into a large bowl.
• Combine the onion, carrot, garlic and red pepper in a food processor bowl and pulse until the mixture is finely chopped, but not pureed.
• Combine the vegetable mixture and ground beef with the spice mixture.
• Season with salt.
• Add the egg and combine thoroughly.
• Pack the meat into a loaf pan and cook for about an hour or until meat is thoroughly cooked.

For B types, you can add ¼ cup of oatmeal, ground finely, to the mixture for a “fluffier” meatloaf.
Saute some spinach packed with anti-oxidants in a little bit of olive oil and fresh garlic for a side dish.

To really complete your meal, grill some organic pineapple. The bromelain, which are enzymes in the pineapple, naturally aid in the digestion of proteins! Not only will you feel less bloated after your meal, it will help with indigestion amongst other things.

(And one more thing, since you are allowed one cheat meal per week, try this delicious, tangy bbq glaze to bring the taste up a notch.) The sweet and sour flavor of this glaze is in a category of its own!

Glaze
¼ c bbq sauce (we recommend Annie’s Naturals Organic Bbq Sauce)
½ tsp ground cumin
¾ tsp Worcestershire sauce
Dash hot pepper sauce
1 ½ tsp honey

Mix all the ingredients together and brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
This recipe has been altered from Alton Brown’s “Good Eats Meatloaf” recipe to accomodate type Os and As.

Source: http://thehealthyblooddiet.wordpress.com/2010/08/11/meatloaf/

Martha Stewarts All American Meatloaf

3 slices white bread (crust removed)
1 cup carrots (shredded)
1 celery rib (minced)
1/2 cup onions (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
8 ounces ground round
8 ounces ground pork
8 ounces ground veal
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/2 cup red onions (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

1. Preheat oven to 400 degrees.
2. Process or crumble the bread and combine with the minced vegetables in a large bowl.
3. Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
4. Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
5. Form the meat mixture into and elongated loaf on the parchment paper.
6. Mix the next 3 ingredients together and baste the loaf--set aside.
7. Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
8. Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

Old-Fashioned Meatloaf

Ingredients
1 tablespoon butter
3 celery ribs, finely chopped
1/2 large onion, finely chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
Garnish: chopped fresh flat-leaf parsley

Preparation
Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.
Yield
Makes 6 to 8 servings