Herbed turkey & chicken meatloaf with gravy (gluten free, nightshade free)

Wow. I wish I had the wherewithal to have taken a better picture before we packed up the leftovers, but here she is, in all her glory:

Parents- she even contains hidden veggies!!

 Herbed turkey & chicken meatloaf with gravy (gluten and nightshade free)

Ingredients for the meatloaf:

•  1 onion, diced

•  1 zucchini, diced

•  1 tsp tarragon

•  1 tsp rosemary

•  1 TB grapeseed (or other) oil

•  1 TB gluten free soy sauce

•  1/2 tsp garlic powder

•  1 egg

•  3 stalks celery, chopped

•  2 lbs ground turkey or chicken*

•  1 TB grainy mustard

*I used 1 lb of each (Note: use organic meat where possible, or at least hormone and antibiotic free)

Directions:

1.  Combine the onion, zucchini, tarragon, rosemary and oil in a frying pan and sauté on medium/low until onion is clear.
2. Meanwhile, combine the remaining ingredients in a mixing bowl.
3. Mix all ingredients together.
4. Add all ingredients to a bread pan lined with parchment paper (easy cleanup!).
5. Bake at 375 for approximately 1 to 1 1/4 hours until internal temperature reads 160 Fahrenheit.
6.  Lift the loaf out of the pan (it should be pretty full of drippings- quite watery even) and place it on a baking sheet (again on parchment for easy clean up) and return the loaf to the oven until the temp reads 165-170 degrees Fahrenheit.

For the gravy...

At this point, you can pour the drippings from your loaf pan into a small pot on the stove, and add:

•  1 cup worth of organic chicken bouillon (mine is 1/2 cube)

•  a slurry of 3/4 cup water and 2 TB brown rice flour

Bring to a boil, whisking constantly until it thickens.

Serves: 6 hungry people, or 8 people with lots of side dishes

Now serve, to a chorus of "oohs", "aahs" and even a high five or two. You are a culinary superstar.  

Herbed turkey & chicken meatloaf with gravy (gluten free, nightshade free)