One of the things that has been a bit of an adjustment for me in the “ranch” lifestyle…is the increased need for real meals THREE times a day…..with all the physical work involved here on the ranch there is a need for a meals that “stick” to their ribs a bit longer because they are working all those calories so off so quickly.
Then, to complicate things a bit further, our 17 year old son is now on a special diet to help with his auto-immune condition. This means that a cereal breakfast is the exception and not the rule, light sandwiches don’t satisfy for long at lunch, and by dinner EVERYONE feels like they have fasted all day.
My day goes so much more smoothly if I will get all meals started in the morning….using the crock pot, the oven, chopping vegetables needed for later in the day, and making long cooking rice ahead of time. Today, I made a Turkey Meatloaf and it not only turned out great but EVERYONE and I mean EVERYONE loved it! I found the original recipe on foodnetwork.com and then, I adjusted it to fit into the no-gluten, no sugar, no dairy requirements our son is currently following.
It was so successful that I wanted to share it with you. I actually made it for lunch and they loved it so much they wanted the leftovers for dinner….so win-win for them and for me!
Here you go!
2 cups chopped yellow onions
2 tablespoons good olive oil
2 teaspoons kisoher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/2 cup chicken stock
1/4 cup tomato sauce
3 pounds ground turkey
1 cup gluten free dry bread crumbs
3 large eggs, beaten
3/4 cup tomato sauce
Preheat oven to 350
In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add chicken stock, tomato sauce (1/4 cup) and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and divide in half. Shape each half into a rectangular loaf on 2 ungreased sheet pan. Spread the remaining tomato sauce equally over each loaf. Bake for approximately 1 hour or until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature or cold in a sandwich.