Ingredients
| 1 |
pound ground turkey breast |
| 1 |
pound ground extra lean beef |
| 1/4 |
cup sun dried tomatoes, chopped |
| 1 |
cup onion, chopped |
| 1 |
cup green bell pepper, chopped |
| 1/2 |
cup carrot, chopped |
| 1 |
cup celery, chopped |
| 1 |
cup zucchini, grated |
| 4 |
cloves garlic, chopped |
| 1/2 |
cup bread crumbs, dry |
| 1/4 |
cup flaxseed meal |
| 1/4 |
teaspoon pepper |
| 1/2 |
teaspoon thyme, fresh |
| 1/2 |
cup parsley, minced |
| 2 |
eggs, whole |
| 1/4 |
cup chicken broth |
Directions
- put all the vegetables into the well of a food processor and chop fine
- beat the eggs with the chicken broth
- put all the ingredients into a large bowl and mix completely
- place in a large oiled or sprayed loaf pan, patting firmly and tapping on the counter several times to eliminate air pockets.
- insert a meat thermometer
- put the loaf pan on a baking sheet and place in a preheated 350 degree oven
- Bake for 1 1/2 hours or until the thermometer registers 150 to160 degrees. Do not overcook the meatloaf.
- Remove from the oven and cool on a rack (do not remove the meat thermometer) for at least 20 minutes
- Remove the meat thermometer, which should show an increase in temperature.
- Unmold onto a warm platter and slice into 10 slices.
Categories
Main Dish, American, Bake
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