To work with the SCD, we once tried mushrooms instead of bread. It was ok, but but it didn't bind very well. A couple of weeks ago, I mashed up a can of black beans and a can of kidney beans for two loafs. That worked! We've been using beans ever since, so here is what I believe is the perfect combination for the best results. So here's the updated recipe - it's doubled for two to two-and-a-half loafs - it still has ketchup in it which has sugar, but I think it's pretty negligible (even using ketchup as a condiment with the meal, my weight still went down the next day):
-Two to three pounds of ground turkey (we get a four-pack from Costco)
-One can each of black beans, kidney beans, and cannellini beans
-Three minced/diced portobello mushrooms
-One-quarter cup of unflavored almond milk
-Six eggs
-Two cans of Rotel (or grocery store similar)
-Two diced onions (I generally like sweet, yellow onions or Vidalia onions)
-Three tablespoons of ketchup
-Five tablespoons of Worcestershire sauce
-3 teaspoons of salt
-Four tablespoons of Tabasco (I use the original, but you could use others (e.g., Habanero) if you want more heat - you can also use another hot sauce if you like them better (e.g., Texas Pete) or not use it at all if you don't want any heat (the first form of this recipe was from Tabasco, btw)
-Five teaspoons of garlic powder or granulated garlic
Get a big bowl and some meatloaf pans. You can go ahead and spray the inside of the meatloaf pan with Pam or other cooking spray if you want. Also, go ahead and pre-heat the oven to 350 degrees.
Mash up the beans the big bowl. I used a potato masher. If you wanted, you could probably run them through a food processor. Now, here's a hint - make sure the ground turkey is fully defrosted (I'll explain later). Dump it into that big bowl. Add the milk, eggs (duh, crack them first - don't put the shells in), Rotel, onion, ketchup, Worcestershire sauce, salt, shrooms, Tabasco, and garlic. With all that in the bowl, start mixing it up with your hands.
It will probably be a bit cold. That's why you want the turkey fully defrosted. I did it when the turkey was still a bit frozen, and it was quite painful.
Now that its all mixed up, it should all be one big mushy consistency. Put it into the meatloaf pan, pushing it down a bit to make sure it's filling the pan.
Now, here's another hint - get out a cookie sheet and put some aluminum foil on that sheet. Set the meatloaf pan on the cookie sheet. This way, if the meatloaf bubbles up and over during cooking, it will spill on the foil and not in the oven with a big mess.
Put it in the oven for 90 minutes - time and temperature is dependent on how well your oven matches temps. The recipe calls for 350 degrees, I generally move mine up to 375 to be sure.
After cooking, let it sit for about 15 minutes, then slice and serve. I like to dip mine in ketchup and my preferred side is black-eyed peas. I was lazy and forgot to mash up the beans last time (you can see the beans in the picture above; it's better to mash them up).
The wife still loves this recipe - she always makes me cook two loaves so can she can make meatloaf sandwiches; she could only eat the meatloaf sandwiches on Saturday, which is our cheat day.
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