Serves 4-6

1 cup of gluten free breadcrumbs or rice cereal
½ cup of whole milk
3 tablespoons of olive oil
½ cup of pureed onions
½ cup of pureed carrots
½ cup of pureed zucchini
½ cup of pureed celery
1 pound of ground turkey or ground meat
½ cup of Parmesan cheese
1 cup of tomato sauce
2 eggs
Organic ketchup
1 teaspoon of sea salt

Directions

Preheat the oven to 350 degrees. Coat the pan with a dab of olive oil. In a bowl, mix the breadcrumbs and the milk and let it soak.

Mix together the meat, tomato sauce, eggs, and Parmesan cheese. Add in gluten-free breadcrumbs. Then add in the pureed vegetables.

Stir until combined. Put meatloaf mixture onto a your oiled baking pan and then shape. Decorate with a few squeezes of ketchup on the top.

Be creative… write your children's name with the ketchup and then pop into the oven.

Bake for about 45-50 minutes or until the meatloaf is no longer pink on the inside.

This recipe makes great leftovers for the next day!

Note - This dish contains tomatoes, a member of the nightshade family that can aggravate inflammatory conditions.