A ground turkey meatloaf with cannabis
If you tried out our regular meatloaf recipe and love what you had, but want an option with fewer calories, then this is the place to be. This turkey meatloaf recipe includes the same amount of flavor and spices that are more suited to the meat type, it’s a healthier choice, and at a time when our well-being is at the forefront of everyone's minds, it’s an excellent solution that doesn’t sacrifice taste, plus it will get you high. It doesn’t get any easier or more satisfying than that!
Turkey meatloaf recipe
The only real downside to turkey meatloaf is that it lacks the natural juiciness that you get with regular hamburger, which is why in this meatloaf recipe, you’ll find the addition of a whole bunch of vegetables that help to make up for that without altering the taste. As you make your way through the ingredients list, you’ll notice that this dish calls for mushrooms and doesn’t specify a kind, and that’s because this truly is the most flavorful addition, so it is important to pick a kind that you really like, to better enjoy this meal after you’ve made it for dinner.
Preparation time: 35 minutes
Cooking time: 55 minutes
Calories: 330
Servings: 8
Ingredients
- 1 ¼ pound lean ground turkey
- 1 cup panko crumbs
- 1/3 cup milk
- 1 cooking onion
- 2 eggs
- 2 minced garlic cloves
- 8 ounces of chopped mushrooms
- 7 tablespoons ketchup
- 2 tablespoons cannabis-infused olive oil
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- ½ teaspoon pepper
Tools
- Loaf pan
- Skillet
- Wooden spoon
- Large bowl
- Small bowl
- Fork
Instructions
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Preheat the oven to 400°F.
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Use a small amount of the oil to grease a loaf pan and then set it aside for now.
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Add the remaining oil to a skillet and bring it to a sizzle over medium heat.
Once it’s ready to sauté, toss in the chopped onions and minced garlic and cook them until soft, which should take between 4 and 5 minutes.
Next in the pan should be the mushrooms followed by half of the salt and pepper seasoning, and these will need to be cooked until there is no water left, which will take around 10 minutes.
Transfer all of the cooked veggies into a large bowl and then add half of the ketchup and all of the Worcestershire sauce to the mix before giving everything a good stir.
Remove the skillet from the burner and let the veggies cool for a few moments.
While you wait for them to cool down, add the breadcrumbs and milk to a small bowl and then mix the two ingredients.
Now add the breadcrumbs and milk mixture to the onions and mushrooms along with the eggs.
Stir everything together until it reaches an even color and smooth consistency.
Pour the remaining seasoning into the mixture and then slowly add the ground turkey, mashing it with a fork as you go, until it is all incorporated.
Use your hands to pack the meatloaf mixture into a loaf pan, pressing down to ensure that no bubbles form lower in the meat, and then top it all off with the last half of the ketchup using a spoon to smooth it out for even coverage.
Bake the meatloaf in the oven on the middle rack for 55 minutes, and then when it’s finished, make ensure to let it cool for at least 5 minutes before serving so that it doesn’t fall apart as you try to cut it into slices.
