Anti Inflammatory Rosemary-Garlic Turkey Meatloaf with Butternut Squash

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 5 min

Anti Inflammatory Rosemary-Garlic Turkey Meatloaf with Butternut Squash

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Ingredients

4 servings

For the roasted squash

1 small butternut squash (about 1.5 lb), peeled, seeded, and cut into 1-inch cubes
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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1 tbsp olive oil
¼ tsp salt

For the meatloaf

1 ½ lb ground turkey
½ cup old-fashioned rolled oats
¼ cup chicken broth
1 large egg
3 cloves garlic, minced
½ medium yellow onion, finely grated
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh parsley, finely chopped
1 tsp salt
2 tbsp olive oil

For the glaze

½ cup roasted beet purée (from 1 medium roasted beet)
1 tbsp apple cider vinegar
1 tsp maple syrup
Ingredient note
Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
1 pinch salt

Instructions

1
Preheat the oven to 400°F (205°C). Toss the butternut squash cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance. Remove from the oven and set aside.
2
While the squash roasts, make the glaze: combine the beet purée, apple cider vinegar, maple syrup, and a pinch of salt in a small saucepan over medium heat. Cook, stirring occasionally, for 5–7 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from heat and set aside.

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