Turkey Pineapple Meatloaf

This weekend I cooked a home-style meal.  I have been craving meat loaf lately but it became a little complicated to be beef, dairy, and soy free.  I found this recipe and altered it from my family cookbook and Jeff, Major, and our friend Mitch loved it!  I paired it with brown sugar glazed carrots, smashed potatoes (mashed with coconut creamer and earth’s balance soy free spread), and green beans (with earth’s balance soy free and Mrs. Dash).  It was a meal to remember.  I also am considering making this mixture into meatloaf meatballs, because Major loves a meatball! 

Turkey Pineapple Meatloaf

2 lbs. ground turkey thigh

1 medium sized onion, grated

1 c. whole wheat bread crumbs

1 (soy free) egg, beaten

¼ c. celery, diced

1 T. salt

Pepper to taste

1 c. ketchup

½ c. pineapple juice

Preheat the oven to 350 degrees F.

Combine the turkey, onion, breadcrumbs, egg, salt, pepper, half of the ketchup, and half of the pineapple juice in a bowl.  Stir or knead with your hands until thoroughly mixed.  Pack into a loaf pan or form a loaf on a sheet pan (this is my preferred method).  Mix together the remaining ketchup and pineapple juice in a separate bowl and cover the meat loaf with the mixture.  Bake for approximately 1.5 hours.  Serve warm!