This recipe, which comes from Katie Strickland of Katie’s Plates, is part of our “Back to the Table” SB Challenge, where, for three weeks, we feature seven recipes each Sunday and challenge our readers to gather around a home-cooked meal each night. With a food and nutrition degree from Mississippi State University, Katie has realized her passion for sharing healthy and delicious food with those whose busy lifestyles stand in the way of prepping a nutritious dinner. As a nanny, she began prepping healthy dinners for the pickiest of eaters – and they loved them! From there, Katie launched Katie’s Plates, where she creates menus filled with gourmet healthy meals to be delivered to the residents of Nashville, Birmingham and Jacksonville, FL.
Katie takes this recipe for a down-home favorite — meatloaf — and turns it into a satisfying dish that won’t induce a bit of guilt. By subbing in turkey and subbing out sugar, the dish keeps its familiar flavors for a dish your family will be requesting over and over again!
- 2/3 cup ketchup
- 1/3 cup coconut sugar
- 1 1/2 TBSP apple cider vinegar • 1/2 tsp Dijon mustard
- 1 TBSP olive oil
- 1 cup minced yellow onion
- 3 cloves minced garlic
- 1 1/4 tsp salt
- 3/4 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 1/2 TBSP Worcestershire sauce
- 1 1/2 TBSP Dijon mustard
- 2 large eggs
- 1/4 cup BBQ glaze (from above recipe)
- 2 lb ground turkey
- 3/4 cup almond flour
- Whisk together ingredients for the glaze in a bowl and set aside.
- Heat olive oil in a skillet over MEDIUM and sauté yellow onion and garlic, stirring
- occasionally, until soft, about 6-8 minutes. Set aside to cool.
- Combine salt, pepper, smoked paprika, dried thyme, Worcestershire sauce, Dijon mustard,
- eggs, and 1/4 cup BBQ glaze in a large bowl. Mix in ground turkey, almond flour, and
- cooked onion and garlic. Mix until fully combined.
- Preheat oven to 350°F. Transfer the meat mixture into two even piles on a foil-lined baking
- sheet. Shape into two long loaves about 1 1/2 inches high x 4 inches wide. Spread remaining BBQ glaze over loaves, letting it drip down the sides. Bake for 40-45 minutes, or until meatloaf reaches 165°F.
For more Katie’s Plates recipes that are part of this challenge, see the recipes below in “More Articles You’ll Love.”