- 1 lb ground turkey
- 1 lb ground beef
- 2 eggs
- 1/4 cup almond meal/flour
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1-2 cloves garlic, finely minced
- 1 small onion, grated
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup marinara pasta sauce
- 1/2 cup shredded Italian cheese blend
- minced parsley for garnish
Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
In a large bowl, combine the ground turkey and beef, eggs, almond meal, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
Place filled loaf pan on a baking sheet and bake in the preheated oven for about 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.
- 1 small spaghetti squash
- 1/2 cup water
- 1 pound grass fed beef or buffalo
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1 clove garlic, minced
- baby portabella mushrooms (optional)
- 1 can (14.5 ounces) diced tomatoes with liquid ( I use Muir Glen roasted canned tomatoes)
- 1/2 teaspoon fresh leaf oregano, chopped (may use dried)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 cups shredded Cheddar cheese (or combination of cheeses)
Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the squash is tender and easily pierced with a fork. (You can also cook the squash in the crock pot for 8-10 hours). When cool enough to handle, scoop out squash, separating strands with a fork. Set aside.
In a large skillet, brown the beef and pour off grease; add onion, red and green peppers and garlic and cook just until vegetables are tender. Add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer, or until cheese is melted.