This turkey meatloaf is virtually the same recipe as my low-carb turkey meatballs–with the exception of oats in place of the breadcrumbs. I also do an organic beef version with the addition of sauteed onions, which is just as good, if not better. Both limit the starch addition to make it friendlier to a low-carb or diabetic lifestyle. That being said, I still like to serve it with a squirt of low-sugar catsup, since catsup (in my mom’s case–baked right on top) is how I remember it growing up. Serve with mashed cauliflower in place of the mashed potatoes and you have a just-as-hearty family dinner!
As always, contact Truce today for help with redefining your own prediabetes lifestyle.
Turkey Meatloaf Ingredients
2 pounds organic ground turkey
2 whole eggs, beaten
1/4 cup old-fashioned oats
1 whole red bell pepper, chopped
2 Tbsp dried parsley
2 tsp dried chives
1 1/2 tsp dried basil leaves
1 tsp ground black pepper
<1 tsp salt
2 tsp Worcestershire sauce
Turkey Meatloaf Directions
- Preheat oven to 375 degrees F. Spray a 9x5x3 inch loaf pan with nonstick cooking spray and line with parchment paper that has extra paper you can grab onto after cooking.
- Mix all ingredients thoroughly in a large mixing bowl and press into the loaf pan.
- Bake 60-75 minutes, until meat thermometer inserted in the center reads 180 degrees.
- Using the extra parchment paper to grab onto lift the meatloaf out of the pan to cool.
- Cut into 8 slices, and serve with catsup, if desired.