Ingredients
- 1 lb ground organic turkey 85% lean
- 3/4 cup chopped organic mushrooms, plus 2 mushrooms thinly sliced for topping
- 1/4 cup chopped yellow organic onion
- 3 tbsp ground organic brown flaxseeds
- 3 – 4 cloves minced organic garlic, divided with 1 clove minced for topping
- 2 tsp dried organic oregano
- 1/4 tsp Himalayan sea salt, to taste
- 1/4 tsp black pepper, to taste
- 1/2 tbsp dried organic chopped onions
- 1 tsp extra virgin olive oil
Instructions
- Preheat oven to 350F.
- Drizzle about 1 tsp olive oil into the bottom of a loaf pan, set aside.
- Add ground turkey to mixing bowl, set aside in separate prep bowls.
- Chop the onions and add to the bowl with turkey, along with the ground flaxseed, oregano, salt and pepper.
- Mince the garlic, reserving about 1/2 tbsp in a small prep bowl, and add the rest into the meat bowl.
- Slice a couple mushrooms and set aside. Chop the rest of the mushrooms and reserve about 1 tbsp and mix into reserved chopped garlic. If you are in a hurry just chop and mix in all the mushrooms into the meat.
- Mix by hand until thoroughly combined. I like to wear gloves to do this so nothing gets under my nails.
- Press the meat into the loaf pan and smooth the top.
- If you reserved the sliced mushrooms, line the top sides of the loaf with mushroom slices and sprinkle minced garlic/mushroom mix down the center.
- If you are meal prepping cover the unbaked loaf in the pan with plastic wrap and foil, refrigerate or freeze until ready to use. Otherwise, proceed to baking!
- Cover with foil and bake at 350F for about 30 mins. Uncover then continue baking for an additional 15 mins or so, until meatloaf reaches 165F in the center.
- Remove from oven and let rest for about 5 mins before slicing and serving.
- Prep Time: 15 mins
- Resting Time: 5 mins
- Cook Time: 45 mins