Turkey Meatloaf with Spiced Butternut Squash

Yield: 2 servings
You will need: baking sheet, small pot, bowl, measuring spoons, fork, parchment paper
Key: T = Tablespoon; tsp = teaspoon

Ingredients:

Vegetarian Tempeh Loaf

• 1 package tempeh (8 oz)
• 1 egg
• 2 tsp. olive oil
• 8 oz. button mushrooms, finely chopped
• 2 T tomato paste
• ¼ cup almond flour
• ¼ cup gluten free oats, ground
• 1 tsp chopped thyme, or dried thyme
• 1 tsp chopped rosemary, or dried rosemary
• 3 cloves garlic
• 1 T onion powder
• ½ tsp sea salt

For the Butternut Squash and Green Beans:

• 1 ½ cups cubed butternut squash, fresh or frozen
• ½ tsp pumpkin pie spice
• 2 cloves garlic, minced
• ¾ tsp sea salt
• ½ tsp black pepper
• 1 tsp chopped rosemary, or dried rosemary
• 1 tsp chopped thyme, or dried thyme
• 8 oz. green beans, fresh or frozen
• 2 tsp olive oil

Directions:

1. In a small skillet over medium heat, heat olive oil for loaf. Cook mushrooms for 4-5 minutes stirring often. Once most of the moisture has evaporated, add the tomato paste, garlic, thyme, rosemary, and onion powder, and salt. Transfer to a food processor, and blend with tempeh, egg, almond flour, and oats until a uniform mixture is formed. Having some bigger pieces of tempeh and oats will improve the texture.
2. Preheat the oven to 375 F. Line a baking sheet with parchment paper. Place green beans on one half of the pan and season with salt, pepper, and 1 tsp olive oil. 
3. Meanwhile in a small pot heat 1 tsp of olive oil, and cook garlic, spices, rosemary, and thyme for the squash. Add squash to pot and stir to combine. Add 1 cup of water or vegetable broth. Bring to a simmer and cook until squash is soft and most of the liquid has evaporated. Mash with a fork and set aside.
4. Divide tempeh mixture  into 2 evenly shaped loafs on your lined baking sheet.
5. Bake meatloafs and green beans for 25-30 minutes, flipping green beans halfway through.
6. Divide squash and serve each with half of the green beans and one tempeh loaf.