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Everyone loves meatloaf. It’s a delicious slice of nostalgia, usually smothered in gravy, served on top of a bed of creamy mashed potatoes. But, as much as I love and (crave!) comfort food, I just can’t eat it everyday.

This meatloaf is an updated version of the classic you know and adore – no food coma here. I’ve used both beef (you could also use bison) and turkey, to lighten things up a bit without sacrificing flavor and moisture. I’ve also thrown in plenty of digestive supporting fresh herbs for good measure.

I served this topped with caramelized onions alongside my roasted carrots and leeks, and used leftovers for sandwiches the next day.

Feeds five, generously.
1/2 cup plain bread crumbs
2 cloves garlic, minced
2 large shallots, minced
1 pound ground turkey (preferably dark meat)
1 pound ground beef
1 teaspoon fresh, chopped sage
1 teaspoon fresh, chopped oregano
1 teaspoon fresh, chopped rosemary
1 tablespoon fresh, chopped parsley
1/4 cup freshly grated Parmesan
2 eggs, lightly beaten
1 teaspoon freshly ground black pepper
1 teaspoon fine sea salt

1. Preheat your oven to 375 and grease a 9″ x 5″ loaf pan.

2. In a large bowl, combine the bread crumbs, garlic, eggs, salt, pepper, herbs and cheese. Gently stir in the turkey and beef, taking care not to overwork the meat.

3. Carefully pack the mixture into the greased pan and bake for 45 minutes, or until an instant-read thermometer registers 165 degrees.

4. Remove meatloaf from the oven and rest for 5 minutes before slicing. Serve.