A new take on an American classic comfort food with ground turkey, diced apple and a barbecue glaze. The classic side dishes are green beans and mashed potatoes. To make this gluten-free, see note below. Be sure to seek out condiments that are HFCS-free and have no partially hydrogenated oils, and use as much organic as possible. You can use all beef or all turkey as well.
⅔cupfinely chopped onionabout half of a medium onion
1 ⅓cupsJapanese panko crumbsoption for gluten-free, note below
⅔cuppeeled, finely chopped Granny Smith apple
1largeegg
1tablespoonDijon mustard
1tablespoonprepared horseradish
2largegarlic clovesfinely chopped
1 ½teaspoonsfinely chopped fresh rosemaryoptional
⅓cupketchup
1teaspoonkosher salt
½teaspoonback pepper
⅔cupyour favorite low-sugar barbecue sauce
Special Equipment
Rimmed baking sheet
Digital thermometer
Pastry or basting brush
Instructions
Cover a rimmed baking sheet with heavy foil and spray with non-stick spray. Pre-heat oven to 350°F. In a small bowl, thin barbecue sauce with a little water to a glaze like consistency.
Mix the two meats together with your hands, wearing disposable gloves if you prefer. Then mix in all other ingredients through salt and pepper. Mix completely but don’t over handle it. If the mixture seems a little wet, add a little more panko crumbs.
Turn the mixture onto the baking sheet and form into a compact, smooth loaf, like an oval loaf of bread. When the loaf is formed, pour a little glaze from the bowl onto the loaf and distribute with pastry brush. Don’t dip the brush into the glaze then onto the meat as you contaminate the glaze with the raw meat.
Place the meatloaf in the oven and bake, brushing several times during baking with the glaze. Meatloaf is done when it reaches 165°F, about 30-40 minutes. Test with a digital thermometer. Allow to cool a bit, slice and enjoy. Drizzle with a little more of the leftover sauce if desired.
Notes
Gluten-Free Option - I’ve used Gluten-free panko crumbs from both Kinnikinnick Foods and Jeff Nathan Creations. Use an extra egg if the mix seems dry. I also added a little extra ketchup to bring up the moisture. You will have to get a feel for the moistness. Choose gluten-free condiments as well. You can also make your own regular gluten-free breadcrumbs. Find directions here. https://afoodcentriclife.com/how-to-make-homemade-bread-crumbs/