18 Nov Chipotle Turkey Loaf with Sun-dried Tomatoes
The holidays just got less stressful! You can make this delicious, healthy loaf in minutes then have plenty of time to enjoy the company of your guests. Seasonal sustenance and clean eating for the fall and winter. Serve with brown rice, maple-roasted Brussels sprouts and Ginger Okra Kabocha to stay fit for the holidays.
Preheat oven 375⁰F
2 tablespoons parsley, chopped
1 teaspoon chipotle powder
1 teaspoon paprika
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh oregano leaves, chopped
¼ teaspoon Himalayan salt
½ teaspoon crushed black pepper
1 lb ground organic white meat turkey (certified humane)
½ brown onion, grated
Sun-dried Tomato Sauce
1 sun-dried tomato (packed in olive oil, not dry), minced
3 tablespoons tamari sauce
2 tablespoons tomato paste
1 tablespoon maple syrup
1 tablespoon tamarind sauce
½ teaspoon turmeric powder
Pinch cayenne pepper powder
3 whole sun-dried tomatoes
1 sprig fresh oregano
- In a small bowl, combine the parsley, chipotle, paprika, rosemary, oregano salt and pepper. Set aside.
- In a large bowl, combine the turkey and onion. Sprinkle the spices on top and use your hands to fully incorporate the spices.
- Spread the turkey evenly into an 8-inch loaf pan. Set aside.
- Sun-dried Tomato Sauce: In a small bowl, combine the minced sun-dried tomato, tamari, tomato paste, tamarind, turmeric and cayenne. Spread the sauce evenly over the top of the turkey loaf. Place the 3 sun-dried tomatoes in a row on top of the sauce. Lay the oregano sprig on top of the tomatoes.
- Transfer to oven and bake until done (about 35 minutes); the juices will run clear and the internal temperature will be 165⁰.
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