We’ve been in love with Rachael Ray’s turkey meatloaf for a few years now. We’ve recently adapted it to be gluten and dairy free and to include one of our favorite leafy greens, kale.
Kale is an excellent source of vitamins A, C and E, as well as fiber, and is packed with antioxidants and beta-carotene. Want another reason to nosh on some kale? The vitamin C and beta-carotene in kale are essential for healthy, glowing skin. Eat your way beautiful, inside and out!
1 Piece guten free bread of your choice, toasted and finely ground
1/3 Cup almond milk
1 Large egg
1/2 Cup ketchup
1 Pound ground turkey
1/4 cup flat leaf parsley
Salt and pepper
1 Vidalia onion, grated
2 Tbsp Olive oil
1 Bunch kale, stems and stalks removed, and leaves cut into strips
Preheat oven to 375 degrees.
In a small bowl, soak the breadcrumbs in the almond milk for about 5 minutes.
In a large bowl whisk together the egg and 2 Tbps of the ketchup.
Crumble in the turkey and stir in the parsley
Mix in the grated onion and breadcrumbs
Spread evenly in a greased 9 inch pie plate and brush with remaining ketchup.
Bake until cooked through, about 45 minutes.
While the meatloaf is cooking, take the strips of kale and toss them with the 2 Tbsp of olive oil and a pinch of kosher salt.
Place the kale on a cooling rack placed atop a cookie sheet, one layer thick
Place in the oven with the turkey meatloaf for the last 15 minutes of cooking time, or until the edges of the leaves are crispy