Turkey Meatloaf with Asparagus – The Ultimate Comfort Food

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There’s something truly comforting about a good meatloaf, isn’t there? It’s a dish that brings warmth and nostalgia, perfect for those days when you need a little extra TLC.

As someone who has lived with Crohn’s disease for decades, I’ve learned to appreciate meals that are both comforting and gentle on the gut. This Turkey Meatloaf with Asparagus is one of those dishes that hits the spot every single time.

Why turkey, you ask? Well, turkey is a lean protein that’s easy to digest, making it a fantastic choice for those of us who need to be mindful of our dietary choices. Plus, it’s versatile and can be seasoned to perfection.
The asparagus adds a touch of freshness and color, and it’s a great way to incorporate more vegetables into your diet without overwhelming your system.This recipe is simple and straightforward. Let’s dive in!

Ingredients

Here’s what you’ll need to make this delicious Turkey Meatloaf with Asparagus:

  • 1 pound ground turkey
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup breadcrumbs (optional, use gluten-free if needed)
  • 1/4 cup milk (use almond milk for a dairy-free option)
  • 1 large egg
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons butter (use a dairy-free alternative if needed)
  • 2 tablespoons all-purpose flour (use gluten-free flour if needed)
  • 1 cup chicken broth
  • 1/2 cup heavy cream (use a dairy-free alternative if needed)
  • Salt and pepper to taste

Cooking Instructions

Follow these steps to create a delicious and Crohn’s-friendly Turkey Meatloaf with Asparagus:

  1. Preheat your oven to 350°F (175°C):  This will give us plenty of time to prep the ingredients and get everything ready.
  2. Mix the meatloaf ingredients: In a large bowl, combine the ground turkey, cooked onion and garlic, breadcrumbs, milk, egg, thyme, oregano, salt, and black pepper. Mix everything together until well combined.
  3. Shape the meatloaf: Transfer the mixture to a loaf pan or a baking dish lined with parchment paper. Shape it into a loaf and smooth the top. This will help it cook evenly and look neat when it’s done.
  4. Preheat your oven. Now bake for 45 minutes – or until it reaches temperature of 165°F / (74°C).
  5. Cook the asparagus: While the meatloaf is baking, prepare the asparagus. Use a different skillet to melt the butter over medium heat. Add the asparagus pieces and sauté for about 5-7 minutes, until they are tender but still have a bit of crunch. Add salt and pepper.
  6. Make the sauce (optional): In the same skillet used for the asparagus, whisk in the flour to create a roux. Cook for about 1 minute to remove any raw flour taste. Slowly now whisk in the chicken broth and heavy cream – make sure you stir until the sauce thickens. This sauce is a lovely addition to the meatloaf and asparagus, but you can skip it if you prefer a simpler meal.
  7. Assemble and serve: Once the meatloaf is done, remove it from the oven and let it rest for a few minutes. Slice the meatloaf and serve it alongside the sautéed asparagus. If you made the sauce, drizzle it over the top for an extra touch of flavor.

And there you have it – a comforting and Crohn’s-friendly Turkey Meatloaf with Asparagus.

I hope you enjoy this dish as much as I do. It’s a great way to nourish your body and your soul, especially on those days when you need a little extra care.

Happy cooking!

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