Tuesday, November 18, 2014

Spicy Turkey Meatloaf with Yellowbird Sauce

 Full Disclosure: I got a bottle of Yellowbird sauce as a gift for attending Byte of Texas. I loved it so much, I decided to do a recipe with it! I also got to meet one of the founders of the company. Opinions are my own.

I wish I had more to say than "hey I finally found these pictures but I am too exhausted to think of something witty" but I don't. But it's a recipe, so there's that! I apologize for the pictures, I'm still using Cory's camera and I am just not used to it.

During Byte of Texas I discovered Yellowbird sauce. It's deliciously spicy, and locally made in Austin. I immediately decided to make a spicy meatloaf with it, it's that good.

This meatloaf is gluten-free and paleo friendly. Protein-packed and so full of flavor. Enjoy!

Spicy Turkey Meatloaf with Yellowbird Sauce

  • 1 lb ground turkey
  • 1 cup fresh spinach
  • 1/2 cup almond meal
  • 1/4 cup diced mushrooms
  • 2 eggs
  • 1/2 diced onion
  • 1 tsp diced garlic
  • 1 tbsp olive oil
  • optional: grated parmesan cheese

For the Sauce

  • 1/2 cup Yellowbird sauce (or hot sauce of choice)
  • 2 tbsp tomato paste
  • 1 tbsp fresh squeezed orange juice
  • 1 tbsp maple syrup

-Preheat oven to 350 degrees F.

-Over medium heat, toss the olive oil with the onion, garlic, and mushrooms. Cook until onions are translucent and let cool.

-In a small bowl, mix together sauce ingredients. Set aside.

-In a large bowl, combine the rest of meatloaf ingredients, being careful not to over-work the meat. Press meat into a greased loaf pan. Top with half of the sauce.

-Cook for 1 hour and 20 minutes, until firm and cooked through. Finish with the rest of the sauce.

1 comment:

  1. Delicious meatloaf....a personal favorite. Turkey is a great way to keep it leaner.