Turkey Meatloaf With Herbs

One of my secrets to be fast in the kitchen is the simplification. Sometimes the simplification is involuntary because I forgot to buy anything or did not read the recipe well, other times it is even the product of lack of time (or even laziness). This turkey meatloaf recipe is an example … of both!

The original recipe is turkey meatballs from Gwyneth Paltrow’s book It’s All Good. The book is quite good for anyone who wants suggestions to lighten up the way they cook.

According to GP, this book was the result of a very complicated phase of her life, in which she felt the need for a serious food detox, among others.

I bought the book in the Kindle version and have already tried a number of recipes, which have all work well. And these meatballs inspired me …

When I found out that my favorite butcher could make turkey mince, I was really excited, I was going to make GP’s meatballs!

For a change, I thought I had memorized the list of ingredients. Back at home, I realized that it wasn’t quite like that. The recipe calls for a series of fresh herbs, of which I had only bought three: parsley, basil, and arugula.

I had eliminated sage right away because it has a taste that reminds me of soap. But rosemary and thyme were left behind unintentionally. So, again, I adapted: I used dry rosemary and thyme in small quantities so as not to risk too strong a flavor. On the other hand, I had a bag of grated carrot … I also used it.

When I had finished preparing the meat mixture, I thought it was late and decided to turn the recipe into a roll of meat. Much faster!

Usually, meatloaf involves breadcrumbs, in the meat mixture to thicken a little and absorb moisture, and also all around to help dry the surface and make a nice crust. To avoid using breadcrumbs I decided to use quinoa flakes.

Well, it worked – easy, gluten-free and very tasty.

And finally, here goes the recipe!

Turkey Meat Loaf with Herbs

Ingredients
(For four persons)

  • 1 pound minced turkey meat
  • 1 peeled purple onion
  • 2 cloves of garlic, peeled
  • 8 basil leaves
  • 1 cup parsley
  • 1 cup arugula
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary.
  • Optional: 1 cup grated carrot
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3 tablespoons quinoa flakes for the mixture of meat and herbs
  • 2 tablespoons quinoa flakes to cover the loaf

Method

First, turn the oven to 180 ° C.

Prepare the herbs and seasoning: you can chop everything by hand if you want, but the fastest way to do it is by using a food processor.

Place the onion, garlic, basil, parsley and arugula (and the carrot if you use) in the processor and pulse until the pieces of onion are about ¼ inch thick.

Place the meat in a bowl. Add the chopped herbs, onion, and garlic, 3 tablespoons of quinoa flakes, dried herbs, salt and pepper. Mix everything. I use two forks instead of my hands.

Cut a sheet of parchment or sticking film and spread on the workbench.

Pour the meat mixture over the paper and use the sides of the sheet to roll the loaf, making it approximately 3 inches thick.

Sprinkle the meat roll with the remaining two tablespoons quinoa flakes – one above and one underneath. The paper helps you handle the role without leaving fingerprints.

Place the meatloaf on a baking tray. At this point, you can pour a little olive oil on top (1 tablespoon at most). Roast for 30 minutes. I like it well done but not burnt.

Note 1: You can grease the tray with a tablespoon of olive oil or with coconut oil. I usually don’t. I simply line it with aluminum foil for easy washing.

Minimalist Version But Equally Good

Ingredients
(For four persons)

  • 1 pound minced turkey meat
  • 1 peeled purple onion
  • 1 teaspoon garlic powder
  • 2 cups parsley
  • 1 cup of grated carrot
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 3 tablespoons quinoa flakes for the mixture of meat and herbs
  • 2 tablespoons quinoa flakes to sprinkle the outside of the loaf

Method

Exactly the same as above …

These recipes are great to cook double quantities, you’re left with a protein base for more meals.

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