Meatloaf was a staple in our household growing up. It was something that we would all eat and not complain about and that was music to my moms ears!
My husband, thank goodness, also loves meatloaf and we tend to put it on rotation at least 2 times per month. ( most of the time 1x per week!)
I have used a variety of different recipes and different proteins but always come back to this recipe as it is the ultimate meatloaf recipe.
Note: I made these into meatballs as we always have them for leftovers and think meatballs make for easier transport to work but you can totally make this into a loaf just adjust the cooking time to 35-40 minutes checking half way through.
1 pound of ground turkey
1 packet of onion soup mix ( we use liptons)
1 cup of crushed up simple mills crackers ( for a grain free version) 0r 1 cup of oatmeal for a non grain free version
2 tablespoons of ketchup
1 tablespoon of almond milk
1 dash of BBQ sauce
salt and pepper
2 heads of orange cauliflower ( this is important as this cauliflower has a thicker texture for mash!)
1 tablespoon of ghee or butter ( we prefer ghee)
salt and pepper
Take all of the meatloaf ingredients and place them in a bowl and using your hands mix together until well incorporated. It is important to use your hands and not a mixer as you need the right consistency.
Place them into a loaf tin or roll them into meatballs ( all about preference) and bake at 350 for 20 minutes( meatballs) or 35-40 minutes for meatloaf
While cooking take a big pot of water and bring to a boil. Take your cauliflower head and cut so you can throw the florets into the boiling water. Cook until fork tender.
Drain the cauliflower and add to a blender with the butter/ghee and salt and pepper.
Blend on high until creamy without any clumps.
Take out the meatloaf or meatballs and let cool before serving!