SERVES 8 canola oil 2 cups diced onion 4 garlic cloves minced 2 teaspoons salt 16 ounces mushrooms chopped fine (you can use a food processor)
2 sliced Ezekiel bread (you can use any bread, but I like to use the heels from a loaf of this sprouted grain) 1/2 teaspoon pepper 1/2 teaspoon dried thyme 1 ounce box of golden raisins (optional) 1/4 cup chopped parsley (optional) 1 - 14 ounce can crushed tomatoes
4 hard boiled eggs (optional) 1 pound ground turkey
Preheat oven to 375 deg F. Prepare a half-sheet pan with aluminum foil and brush lightly with canola oil.
In a large saute pan heat oil over medium heat. Add onions, garlic and 1 teaspoon salt. Saute until onions are just softened. Add mushrooms and continue sautéing until browned the the liquid from the mushrooms has evaporated. Remove mixture from heat.
In a food processor add the bread and pulse until crumbs form. Place breadcrumbs in a large bowl. Add remaining salt, pepper, thyme, raisins, parsley and 1/2 cup crushed tomatoes and mix well. Add the sautéed mushroom mixture and stir until just combined.
Stir in ground turkey. Use your hands!
Spoon two-thirds of the turkey mixture onto the prepared half-sheet pan to form a 12" x 4" rectangle. Use your fingers to create a indentations down the center. Nest the hard boiled eggs end to end down the center. Spoon the remaining turkey mixture on top of the eggs and use hands to form and pack the meatloaf around the eggs to create the loaf shape.
Pour remaining crushed tomatoes over the top. Bake in the oven for 50 minutes, or the internal meat temperature registers 170 deg F. Let meatloaf rest for 10 minute prior to slicing with a serrated knife.
A perfect recipe for rainy days, you can switch up the ingredients to you liking. Yes, I know there is hard boiled egg, but this just adds protein and makes food look fun! Raisins add sweetness avoiding using gobs of brown sugar. CLICK HERE for more recipes.