This turkey muttloaf is chock full of flavorful and beneficial seasonings which you can read about here. The coconut milk gives these loaves a delicious moistness and nicely balances the flavors.
My but the kitchen smelled good while these were baking! The aroma kept Kirby's attention and he was already in his expected down position before I had set his plate on the floor. I made him pose for a picture and, when I was done, he didn't even bother to get up but instead leaned his face into the plate to slurp up every bite. He then circled the plate licking every inch hoping to find a missed morsel. I actually felt bad I couldn't give him more but we are watching his weight.
Savory Turkey Muttloaf
Cook Time: 45 minutes
Nutrition facts: 136 Calories each, 91 Calories from fat each Total fat: 10.1g or 16% (5.9g saturated fat, 0.0g trans fat)
- 1 lb ground turkey
- 1 cup coconut milk
- 1 cup chopped carrots
- 2 cups chopped spinach
- 1 tablespoon coconut oil
- 1 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ground eggshell
- Heat coconut oil in a large pan. Saute the veggies until very tender. Combine the seasonings and stir in. Remove from heat and let cool..
- In a large bowl, add turkey, coconut milk, and cooled veggie mixture. Thoroughly mix using your hands.
- Evenly spoon into lightly oiled loaf or muffin tins.
- Bake at 350 degrees for 45 minutes.
- Remove from oven and let rest on a rack for about 15 minutes to let the loaves firm up before removing.
You can use safflower oil if you don't have any coconut oil but remember the coconut oil provides beneficial fatty chains. You can also add a cup of cooked brown rice if you need some carbohydrates.
These will keep for up to a week in the refrigerator and up to four months in the freezer.