Food Revolution Day 2013 Part One: Turkey Meatloaf, Tomorrow’s Lunch + My Top 5 Go-To Recipes

by Sharon on May 17, 2013


When Sue Abell invited me to be a part of Burlington’s Food Revolution Day I didn’t hestitate. Like many people, I’ve watched Jamie Oliver’s attempt to raise awareness of what our next generation was being fed, both at school and home, and was shocked to see how much things had changed since I was a kid. Gone are the days of a peanut butter sandwich in a brown bag. Enter a new era of packaged, frozen chicken tenders with unpronounceable additives and chemicals. Scary…

While I don’t have children (two legged ones, that is), I am a human, sharing this planet with the children who will shape the next generation so, I am concerned with what is fueling these kids.

My main objective with this blog is to be useful to those looking for healthy adaptations of their favourites. I want to be resource for people looking for ways to add flavour to their food naturally. I totally share the values of this Food Revolution Day and it’s great to be a part of it.

In addition to eating quality food made from real ingredients, spending quality time with your children is so important and a great time to do that can be while meals are being prepared. Ask your kids about their day, share stories, make plans, all while mixing, peeling and stirring. Don’t underestimate the skills that kids have and get them involved.

On the flip side perhaps time spent in the kitchen can be your escape. Ask to not be disturbed and cooking can be a relaxing, solitary way to unwind. Call me crazy, but sometimes I find chopping up the veggies for dinner, with my ipod on, to be very therapuetic. Download some new music or a great podcast. I love the Jillian Michaels podcast or the Mike Dolce Show.

OK! Enough chatter! Let’s get in the kitchen…

This turkey meatloaf is nutritious and easy to make. The best part is it also takes care of lunch for the next day!

Preheat your oven to 350 and saute your chopped onion. When it’s almost translucent add in the grated carrots and minced garlic. Stir around and cook for another 2 minutes or so. Set aside. Feel free to munch on the baby carrots as you cook. Dip it in hummus if you have it!



Place your ground turkey in a bowl. Add your seasonings, pour in the beaten egg and add ground almonds and flax.

Add in the cooked vegetables and get in there with your hands and mix it all together.


Shape into 2 loaves. Baste the top with a good layer of ketchup and they’re ready for the oven.


At the same time wrap a few potatoes in tin foil and throw them in with your loaves.


Cook for 55 minutes (check to make sure no pink remains in the middle) In the meantime, spin up a simple romaine salad with a light dressing. The oven’s timer goes off and voila! Dinner is served.


So, what about lunch? Meatloaf sandwiches, anyone? I’m a sucker for a meatloaf sandwich on rye bread with a good dollop of mustard. Pack the rest of those carrots from the meatloaf recipe in the lunch bag or serve them up as a crunchy side for Sunday lunch and you’re charged for the afternoon.

Turkey Sandwich-006

Here are a list of my top 5 easy, go-to recipes you may enjoy:

Mexican Spiced Beef & Brown Rice Bowl

Rich Tomato Sauce

Spicy 3 Bean Chicken Soup

Deviled Egg Salad Sandwiches

Quinoa with Bolognese Sauce

I’ll be back this afternoon with part 2. It may include chocolate. Just saying.

Serves 2 loaves

Turkey Meatloaf
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  • 1 1/2 lbs ground turkey
  • 1/2 medium onion, finely chopped
  • 5 baby carrots, grated
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • 1/2 cup ground almonds
  • 1/2 cup ground flax
  • 1 tbsp olive oil
  • 1/4 cup ketchup to mix in
  • 1 cup ketchup to baste the top
  • 1 tbsp ground mustard
  • sea salt and pepper to taste


  1. Preheat oven to 350
  2. Add olive oil to small pan over medium heat and saute onion for 3-4 minutes
  3. Add in grated carrot and garlic, stir and remove from heat
  4. Combine the remaining ingredients in a large bowl and mix well
  5. Add in cooked onion mixture
  6. Split in 1/2 and shape 2 small loaves on a foil lined baking sheet and generously brush ketchup on the tops
  7. Cook at 350 for 55 minutes (until no longer pink in the centre) then let sit on a rack, tented in foil, for 5 minutes.
  8. Store any leftovers wrapped in foil in the fridge

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