Ingredients
2 lb ground turkey, 93/7 lean-to-fat ratio
2 whole eggs
¼ cup soy, or tamari sauce
1 tbsp toasted sesame oil
15 oz tomato sauce
¼ cup ketchup
¾ cup bread, or cracker crumbs
2 tbsp ground flax seed
2 tbsp onion, rehydrated, dehydrated chopped
2 tsp garlic powder
½ tsp savory
1 tsp sage
1 tsp fennel seeds
½ tsp black pepper
1 tsp paprika
Preparation
Preheat oven to 350 degrees F. Add cooking spray to the inside of a large loaf pan or glass baking pan.
Rehydrate dehydrated onions by placing in a small bowl or ramekin and adding water just to the top of the onions. Let stand for 5 minutes.
Add eggs, soy sauce, sesame oil, spices, onions, ½ can of tomato sauce, flaxseed, and bread or cracker crumbs to a medium bowl and mix together thoroughly. Reserve the rest of tomato sauce for topping.
Pre-mixing allows for even distribution throughout the meatloaf. Break up ground turkey in a larger bowl and combine with the other pre-mixed ingredients.
Work with hands or a large mixing spoon or a spatula until thoroughly blended.
With the use of hands or a large spatula, transfer the meatloaf mixture into the baking dish or large loaf pan.
Use a spoon or spatula to shape and/or score the top of the loaf. Cover tightly with aluminum foil and bake at 350 degrees F for 1 hour.
Remove meatloaf from the oven after 1 hour and take the foil off.
Mix ketchup with the remaining tomato sauce and pour over meatloaf. Spread it over the top, covering the meatloaf evenly.
Place the meatloaf back in the oven and bake uncovered for an additional 15 to 20 minutes.
Remove from the oven after baking and let stand for 10 minutes before cutting.
Serve while warm or keep in the fridge for future use. This will keep for about 1 week refrigerated.
