BQ Turkey Meatloaf with Kale & Carrots

BThis recipe requires a few more steps of prep but it was a favorite in the restaurants. It’s a healthy update on an old classic meatloaf.

2 lbs ground turkey
2 egg whites, lightly beaten
2 tablespoons heavy cream or milk
1 bunch scallions, chopped
1 tablespoon BBQ spice mix
½ cup Japanese breadcrumbs
1 tablespoon honey
1 teaspoon kosher salt
a few grinds of cracked black pepper

Combine the above ingredients in a mixing bowl. You can use a spoon or spatula but clean hands work the best.

Fold in the following:

1 bunch of kale, stems removed, blanched, cooled, chopped
3 young carrots, peeled, diced, blanched, cooled

Optional but adds a nice texture:

½ cup cooked quinoa

Form into individual ½ pound loaves. At the restaurant we used individual cast iron pans. Bake at 350 for 35 minutes. You can check with a meat thermometer for an internal temperature of 165.

Brush the loaves with BBQ sauce and glaze under a broiler.

Serve with mashed potato and cole slaw.