2 Lb Ground Meat – Beef and Turkey
3 slices Whole Wheat Bread – break into small pieces
⅓ cup Almond Milk
2 slices Bacon – chopped
1 Tbsp Grapeseed Oil
1 Tbsp Butter
1 small Red Onion – finely chopped
3 Garlic Cloves – minced
1 Cellery stalk – finely chopped
1 Red Bell Pepper – finely chopped – keep 2 Tbsp for garnish
2 Eggs – slightly beaten
1 Tbsp Sea Salt
¼ tsp Black Pepper
⅓ cup Parsley – keep 1 Tbsp for garnish
Preheat oven to 350F and line a 13- by 9-inch shallow baking dish with parchment paper or aluminum foil.
Place the ground meat in a large glass bowl and let it come to room temperature.
In a medium bowl soak the whole wheat bread pieces in almond milk, until they are really soft for about 10 minutes.
With your hands squeeze the excess milk out
Meanwhile, heat a heavy skillet over medium high heat and cook onions in Grapeseed oil and butter for a few minutes. After onions become translucent add garlic, celery, red bell pepper and stirring occasionally cook for about 5 – 7 minutes or until celery becomes soft. Remove from heat and add to bread-crumb mixture and with a large spoon blend well.
Spoon the bread mixture into the bowl with the meat in it, add the eggs salt, pepper and parsley and with with your hands combine it all really well, but please do not over mix or you will end up with a tough loaf. We usually use disposable plastic gloves…
Transfer the mixture to the prepared baking pan and shape into a loaf.
In a small bowl mix together the glaze and brush the half over the top of the meatloaf. Leave the other half for serving.
Bake for 50 minutes to 1 hour until an instant-read thermometer registers 155°F.
Let it rest for 10 minutes before cutting into slices. Serve with chopped bell peppers, parsley and a drizzle of the wine reduction-BBQ glaze along with potatoes and broccoli or your desired side dishes.