First Sautee Vegetables
1 med Spanish onion diced fine
3 celery stalks diced fine
1 carrot diced very fine
½ cup oil canola to sauté vegetables
Add oil to a frying pan.
After oil is hot add all vegetables.
After 5 minutes of sautéing vegetables. Add spices:
½ tsp. salt
1 tbsp. garlic powder
Sautee vegetables on medium heat for about 20 minutes until browned. Vegetables can be cooked longer for extra crispiness.
Add ½ cup sherry
Cook 2 minutes to cook of alcohol
Remove from heat.
Cool down in fridge for about 20 minutes or make the night before.
In a large mixing bowl. Mix all the ingredients
4 –lbs. ground organic turkey meat
½ cup almonds grounded in food processor to a breadcrumb texture
½ cup scallions chopped fine
½ cup pumpkin seeds
½ cup shelled hemp seeds
2 tablespoons of ground flax seed
¼ cup organic maple syrup
½ cup organic unsweetened ketchup Westbrae Natural
¼ cup sweet chili sauce ** optional but good* gluten free
Pinch of salt
Add vegetables mixture chilled from refrigerator.
Incorporate all ingredients by hand.
Place meatloaf in a 9 inch round or loaf pan that has been covered with a minimum amount of oil to prevent sticking.
Bake covered in 350 degree oven for 30 minutes. Then uncover for last 20 minutes until top is browned.
Let sit for 1/2 hour before serving.