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.

Cook modePrevent screen from turning off

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
copyright foodandhealth.com
Did you make this recipe?
Tag @foodandhealth on instagram and hashtag it #foodandhealthrecipes
Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
Previous

Fall Skillet With Chicken and Veggies
Next

Bouillabaisse