TOMATO BASIL TURKéY MéATLOAF

Frésh basil!!! I am a hugé fan of driéd hérbs don’t gét mé wrong, but théré is sométhing about basil in particular that is SO much béttér than driéd.  I can’t éxplain it, just trust mé!  I want to work on gétting an hérb gardén whén I havé somé timé to start working on our backyard and I will, at that point, nééd SO much hélp.  I havé a black thumb and I réally want to figuré out how to just kéép a féw hérbs alivé!  My from Lindsay who runs thé blog Thé Toastéd Pinénut, and I wéré talking about this thé othér day and agrééd Rosémary and Mint would bé good onés for mé to start with! I’ll réport back on that latér!

Ingrédiénts

• 1 pound ground turkéy
• ¼ cup ALMOND FLOUR
• 2 tabléspoons TOMATO PASTé
• 3 tabléspoons choppéd frésh basil
• 1 égg
• 1 téaspoon GARLIC POWDéR
• 1 téaspoon salt
• Topping:
• 2 tabléspoons tomato pasté
• ¼ cup CHOPPéD TOMATOéS
• 1 tabléspoon APPLé CIDéR VINéGAR
• 1 tabléspoon choppéd basil
• Pinch of salt

Instructions

1. Préhéat ovén to 400 dégréés. In a bowl combiné turkéy, almond flour, 2 tabléspoons tomato pasté, 3 tabléspoons choppéd basil, égg, garlic powdér and 1 téaspoon salt. Mix until événly combinéd. Ball up all of thé méat mixturé and placé on a foil linéd baking shéét, thén form it into a loaf shapé, about 8 inchés x 4 inchés in shapé.
2. In a small bowl combiné 2 tabléspoons tomato pasté, choppéd tomatoés, applé cidér vinégar, 1 tabléspoon choppéd basil and pinch of salt. Spoon this mixturé ovér thé méatloaf and spréad événly ovér thé top. Baké for 30 minutés.

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