Turkey Meatloaf with a Twist

This turkey meatloaf is a bit different from regular meatloaf recipes and certainly packs a punch of tropical flavors. The twist in this meatloaf recipe is using fragrant brown jasmine rice instead of the traditional rolled oats and coconut milk which adds moisture to the lean turkey meat.

Two grades of coconut milk exist: thick and thin. Thick coconut milk is prepared by directly squeezing grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and pressed a second or third time to create thin coconut milk. Thick coconut milk is used mainly to make desserts and rich, dry sauces. Thin coconut milk is used for soups and general cooking.

This distinction is typically unknown to most North American shoppers. Most of us buy pasteurized coconut milk in cans that contain watered down mixtures of both thick and thin coconut milk.

Coconut milk is a wonderful source of energy rich short chain fatty acids including medium-chain triglycerides (MCTs). MCTs are easily digested and absorbed. Unlike other fats, they put little strain on the digestive system and provide a quick source of reliable energy for athletes.

MCTs help stabilize and regulate blood sugar levels and possess many antibacterial, anti-viral, anti-fungal and anti-parasitic properties. Coconut milk contains many vitamins, minerals and electrolytes, including potassium, calcium and chloride.

Coconut milk is a dairy-free alternative for those who are lactose intolerant or allergic to animal milk. It is also soy-free, gluten-free and nut-free.

Turkey Meatloaf

• Preheat oven to 350 degrees.
• 2 lbs ground turkey breast (use beef, lamb or chicken as an alternative)
• 2 Tbsp Dijon mustard
• 2 tsp crushed hot chilies (or more if you like it spicy)
• 2 Tbsp Balsamic vinegar
• 2 Tbsp Mrs. Dash original (no salt added)
• 2 cups premade brown jasmine rice
• 2 cups coconut milk
• 2 Tbsp coconut oil
• 1 small yellow onion chopped (approx. one cup)
• ½ cup chopped finely chopped celery
• ½ cup chopped finely chopped carrots
• ½ cup fresh frozen sweet peas
• 6 cloves crushed garlic

Directions

• Preheat oven to 350 degrees.
• In a heavy skillet add coconut oil, onion, carrot, celery, peas and garlic. Sauté until the vegetables are slightly tender.
• In another mixing bowl add the first 7 ingredients and blend with hands until evenly distributed.
• Once slightly cooled add the sautéed vegetables to the meatloaf mixture and mix with hands until well blended.
• Grease an 8’’by 8” baking dish and press the meatloaf mixture into the pan.
• Bake for 45 minutes or until the sides of the loaf start to shrink in the pan and the top of the meatloaf is lightly browned and firm.
• Let stand for 10 minutes to settle in the juices. Slice and serve. Add sea salt and pepper to taste.

Serving Suggestions

• the mixture can be rolled into turkey meat balls.
• Turkey meatloaf is great for leftovers to make whole grain pita wraps or sliced for a potluck party or picnic.

Enjoy!

Bon Appetite!...TKH