Turkey Meatloaf with Pickled Onions and Applesauce

This applesauce is as easy as it gets, especially if you have a Vitamix. I strongly suggest purchasing one. You will not regret it!

Three kinds of apples: Red Delicious, Yellow Delicious and for a dash of tart: Granny Smith. We’ve always made applesauce with a variety of apples for a complex taste. Skin on, to get the most nutrition out of each piece of fruit.

With a Vitamix, you just pop in cored, quartered apples and the job is done. Purée until smooth, about 1 minute. If you don’t have a Vitamix, simmer your apples in water until soft, and then place in a food mill and grind it out. I prefer the smooth consistency of the Vitamix, but that’s subjective.

The turkey meatloaf came out beautifully. Moist and full of flavor. 1.3 lbs. of 99% fat-free ground turkey, mixed with one egg, 1 tsp Worcester sauce, 1 Tbsp salt-free ketchup, 1 tsp dried marjoram, and 1 medium yellow onion, minced, sautéed in 1 tsp garlic extra virgin olive oil. Mix loosely and place in a small meatloaf pan that is lined with cling wrap. Press the cling wrap down gently on top to pack the meat mixture, and then lift out of the pan, and place in a small jelly roll pan to bake at 350° for 45-50 minutes. (Repeat with the rest of the meat mixture. We have 2 extra meatloaves in the freezer for future meals!)

I pickled some red onions while the meat cooked. Easy and SO good! They are the perfect mix of tang and heat. Slice one red onion thinly. In a stainless steel (non-reactive) saucepan, mix: 3/4C white vinegar, 1 tsp sugar (gasp!), 5 whole cloves, 5 allspice berries (whole) and 1 small dried chili pepper. (You won’t taste the sugar, I promise!) Bring to a boil, and add onions. Simmer and stir for about 30 seconds. Then remove from heat and let the onions cool in the pan. Once cool, place the onions and liquid in a mason jar and refrigerate. The onions can stay in the refrigerator for up to 3 months, but I guarantee they will be gone long before then!

We enjoyed the meatloaf and the applesauce with yellow “wax” beans. It was low-calorie, low-sodium, low-carb, and low-fat, but HIGH in flavor, color, spice, heat, and satisfaction!

(And for my next trick, my husband gets to clean up the kitchen!)

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