1 tbsp olive oil 1/2 cup diced celery 1 cup diced red onion 8 oz mushrooms, finely chopped 1 clove garlic, finely chopped 1 tsp salt 1 oz unflavored gelatin 1/2 cup chicken broth 1 whole-wheat bread 1/2 cup low fat milk 1 egg 1 tsp Worcestershire sauce 2 tbsp mustard 1/3 cup ground flaxseed pinch of cayenne 1 tbsp marjoram 2 lbs ground turkey breast meat 3 tbsp low fat milk 2 tbsp tomato paste 1 tsp smoked paprika 1 tsp honey
Preheat oven to 375°F.
In a large pan, heat the oil and saute the onions, celery and mushrooms on medium heat until soft, about 5 to 7 minutes. Stir in the garlic and salt and cook for another 30 seconds. Set aside to cool.
Add the gelatin to the chicken broth and let soften, about 3 to 5 minutes.Tear the bread into pieces and soften in the milk.
Remove bread from milk, squeeze out excess milk and thoroughly stir together with the veggies and mushrooms. Set aside.
Beat the egg thoroughly, add the Worcestershire sauce, mustard and softened gelatin with broth. Stir in the veggie bread mix, the flaxseed, cayenne and marjoram. Gently mix all together with the ground turkey. Place into a greased loaf pan and cook for 45 minutes.
Mix all topping ingredients together.
Remove the meatloaf from the oven, increase the bake temperature to 425°F.
Brush the topping on the meatloaf. Put the meatloaf back in the oven for 15 more minutes.
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