Farmhouse Meatloaf

Written By Judy Doherty, MPS, PCII
Farmhouse Meatloaf

Farmhouse Meatloaf

Yield 6
Author Judy Doherty
Prep time
5 Min
Cook time
50 Min
Total time
55 Min

This meatloaf is made from grassfed ground beef and ground turkey. It is hearty but lower in fat than traditional versions.

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Ingredients

  • 1 pound lean grassfed beef 95% lean
  • 1 pound extra lean ground turkey breast 99% lean
  • 1 can tomato paste
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • pinch Korean red pepper
  • 2 tablespoons ketchup

Instructions

  1. Mix the beef and turkey well using a paddle on a mixing machine or by hand with a spoon. Add the spices and tomato paste.
  2. Press into an oiled loaf pan and bake at 390 degrees F for 15 minutes. Brush the top with the ketchup and put back in the oven.
  3. Bake to 160 degrees F and remove from oven, about 40 to 50 more minutes. Use a meat thermometer.
  4. Remove from the oven and allow to cool for 10 minutes. Remove from the pan and slice into 6 or 8 pieces. Serve hot with potatoes and broccoli.

Nutrition Facts

Calories

307

Fat

17 g

Sat. Fat

6 g

Carbs

7 g

Fiber

2 g

Net carbs

6 g

Sugar

4 g

Protein

32 g

Sodium

226 mg

Cholesterol

95 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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