Gluten free

• 1 1/2 c finely grated carrot
• 1 large shallot, minced
• 3/4 c chopped parsley
• 1/4 c chopped chives
• 1 T olive oil
• Salt and pepper
• 2 lbs ground Turkey
• 1 whole egg and 1 egg white, beaten
• 1/2 c panko flakes or gf bread crumbs
• 2 T ketchup
• 2 tsp coconut aminos or Worcestershire sauce
• 2 tsp Italian seasoning
• 1 1/4 tsp salt
• Freshly ground black pepper
• 1/2 c ketchup
• 1 T balsamic vinegar

Preheat oven to 350. Prepare a sheet pan with parchment paper or cooking spray.

Sauté carrot through chives in 1 T olive oil, seasoning with salt and pepper. Combine turkey through freshly ground black pepper and gently mix. Add in sautéed carrot mixture mix with hands, just until incorporated. Don’t over mix. Place mixture on prepared baking sheet and form into a loaf. Set aside and wash hands. Combine balsamic and ketchup in a small bowl and stir to combine. Spread ketchup mixture on top of meatloaf. Place in oven and bake about 1 hr or until it reaches 160 degrees inside the meatloaf. A meat thermometer is a must have. Inexpensive and tackles all the speculation stress. Let the meatloaf rest 5-10 min before slicing.