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Jenn's Veggie Meatloaf

Today I made this for for the family. Earlier in the day, two of the kids said they didn't like meatloaf. They all ate multiple servings at dinner time. This is grain-free (grain-free seems to be the new buzz phrase these days), and we all thought it was delicious. Even the naysayers loved it. The kale is almost unnoticeable. I used three pounds of meat in this recipe. That is because I only cook every other night, so each recipe I cook needs to feed a family of five for two nights. If you feel overwhelmed by the thought of cooking healthy meals every day, consider trying the "every other night" routine and let me know if it helps you!

Jenn’s Veggie Meatloaf

Two pounds ground turkey

One pound grass fed ground beef 

Four or five celery stalks chopped small

Cup of curly kale de stemmed and chopped really small

Baby carrots (about a half cup) chopped 

One small onion chopped

One egg

Three tablespoons avocado oil 



About 3/4 Cup Ketchup

Four tablespoons Worcestershire sauce

Combine and press into loaf in glass casserole dish. Bake at 375 for 45 minutes -1 hour. Mix more ketchup and Worcestershire, top the loaf with this for the last 5-10 minutes of cooking. This recipe may feed a family of five for two nights, but you could half the recipe if you don’t need that much! 

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