Eosinophilic Esophagitis Friendly Cajun Turkey Meatloaf
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Learn more →Ingredients
6 servings
For the meatloaf
- 1 tbsp olive oil
- 1 cup yellow onion, finely diced
- ½ cup celery, finely diced
- ½ cup green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp black pepper
- ½ tsp white pepper
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- 2 lbs ground turkey
- ½ cup plain breadcrumbs
- ¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp worcestershire sauce
For the glaze
- ⅓ cup ketchup
- 1 tbsp hot sauce
- 1 tbsp brown sugar
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, celery, and bell pepper and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from heat and let cool for 5 minutes.
- 2
In a small bowl, stir together the ketchup, hot sauce, brown sugar, and apple cider vinegar until smooth. Set the glaze aside.
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