I am in no way a chef like Anne Burrell. I can't even pretend that I "cook like a rock star". I'm just a plain old Mom who cooks, but I must say that this latest creation is pretty gosh darn good! It's a kid tested and hubby approved recipe, and as a side note, no alcohol was abused or used in the making of this recipe. It's strictly a virgin and gluten-free fibro-friendly meal.
1 pound of hormone-free ground turkey (I used Trader Joe's)
2 cloves of organic garlic, pressed
2 slices of a small organic red onion, diced
1/2 teaspoon of paprika
1/4 teaspoon of cumin
1 tablespoon of oregano
1 tablespoon of kosher salt
1/4 teaspoon of ground pepper
3 tablespoons of organic flaxseed meal (I used Bob's Red Mill)
Mojito glaze, recipe follows
Preheat oven to 350 degrees. Combine spices with onion, garlic, ground turkey, flaxseed meal, and egg in a bowl. Mix well and shape mixture into a loaf pan.
In a large mixing bowl, combine lime rind, lime juice, balsamic white wine vinegar, olive oil, brown sugar, cornstarch, mint, and honey. Mix well and then heat over high heat for about 1-2 minutes stirring constantly. Remove from heat and stir until the glaze mixture has thickened. Set aside to cool slightly.
Place loaf in preheated oven and cook for about 10 minutes. Remove pan from oven and glaze the meatloaf with half of the Mojito glaze. Return to oven and bake for about 35 minutes. Remove pan from oven and glaze the meatloaf the remaining glaze. Bake 15-20 minutes more, or until the meatloaf is no longer pink and juices run clear. Place loaf on a cooling rack and cool for approximately 10 minutes to allow the Mojito glaze to harden. Serve with Indian Basmati rice and peas. Enjoy.
Mojito Glaze Ingredients:
1 teaspoon of lime zest (about one small lime)
1 organic lime, juiced
1/4 cup of white balsamic vinegar (Trader Joe's)
1/4 cup of olive oil (Trader Joe's)
2 tablespoons of brown sugar
2 teaspoons of cornstarch
2 tablespoons of freshly chopped mint
2 tablespoons of organic wild collected raw honey (Trader Joe's)