1 3/4 lbs. organic grass fed free-range ground turkey
1 small sweet or red onion, peeled
1 medium to large organic carrot, washed and trimmed
4-5 cloves fresh peeled garlic
1/4 cup pure maple syrup
1/4 cup Muir Glen or Annie's Ketchup
1 tablespoon balsamic vinegar
2 organic free-range happy eggs- or omit for egg-free
1 scant cup (gluten-free) rolled oats, or your favorite gluten-free bread crumbs
A pinch of nutmeg
A pinch of allspice
A pinch of mild curry
A pinch of cinnamon
Sea salt and pepper, to taste
Preheat the oven to 350 degrees F.
Put the ground grass fed beef into a large bowl and using a fork or spoon, break it apart it a bit.
Roughly chop the onion and carrot into same sized chunks and place them into a food processor; add the garlic cloves; pulse until the veggies are uniformly diced- fine- not too chunky; add them to the meat. Toss lightly with a spoon or fork to quickly distribute the veggies. Add the maple syrup, ketchup, balsamic vinegar, eggs (if using), oatmeal or crumbs, and spices. Mix it all up- but try not to over-mix it into mush (over-mixing makes for a dense loaf).
If the mixture is too dry at this point, add a little more ketchup. If it's feels too wet, add more crumbs. You want a nice stick-together balance. Very ying-yang.
Spoon the meatloaf mixture into a standard size loaf pan and firmly press into place, smoothing and rounding the top of the loaf so that the sides are lower than the edge of the loaf pan (you don't want the glaze spilling over the sides later on).
Bake in a pre-heated oven for 45 minutes.