Serve this egg-free meatloaf for breakfast, lunch, or dinner! The plantain adds a hint of sweetness and also helps bind the meatloaf together. Look for semi-ripe, yellow-skinned plantains. Serve meatloaf with baked kabocha squash and a green salad.
Ingredients
1 tablespoons
extra virgin olive oil
(plus extra for greasing the pan)
1 small
red onions
cut into quarters
1 large
carrots
coarsely chopped
2
celery stalks
coarsely chopped
1 medium
semi-ripe
plantains
peeled
2 pounds
ground turkey
1½ teaspoons
dried thyme
1½ teaspoons
Herbamare
(or sea salt)
½ teaspoons
freshly ground
black pepper
½ teaspoons
garlic powder
¼ cups
parsley
Topping
2 tablespoons
organic stone ground brown mustard
(Eden brand)
2 tablespoons
raw honey
