Turkey Meat..Roll?? of My Dreams (Yes! quite literally!)

So I laid my head down to sleep the other night, and this is what came to me.  Wow!  I should preface by saying that we eat meat VERY minimally anyhow, and meatloaf has not entered my mind in a very very long time, so this is quite odd, but I'm so happy that it entered my mind that night!  I pulled that notepad and pen off my nightstand and started writing it all down, and it turned out so completely Delicious!  I had a table of 4 adults tonight to confirm it's awesomeness! So here are some photos of how I pulled it all together! :-) Enjoy!

I used a Giant 3lb block of Shelton's all natural/nitrate/additive free Ground Turkey (find it in the freezer section of your Natural Foods Store - let it thaw for about 24 hours).  I sliced the block up with a Fillet knife and put all the pieces into my KitchenAid Stand Mixer bowl, with the paddle attachment for stirring it around.  I ground an entire package + 1/2 of organic plain/unsalted thin rice crackers in my food processor and dumped them in with the turkey.  A small handful of Dried Organic Rosemary, Thyme, and Basil got tossed into the mix next.  Let it all mix thoroughly, then dump it all out onto about 1.5 feet of parchment/natural wax paper.  Then put another piece the same size over the top, and roll (with a rolling pin) the meat mixture out into a large rectangle about 1/2 thick, using the edges of the papers as your guides.  I then took about 15-20 Kalamata Olives (pitted and without liquid) and pulsed them in the food processor and spread the mixture onto the surface of the meat, leaving 2-3 inches of one end uncovered (this is the end that will seal the roll before baking - just like rolling sushi).  After spreading the olives, I took a jar of Organic Sundried Tomatoes in Olive Oil, drained most of the olive oil out, and pulsed the Tomatoes in the food processor until most of the big chunks were gone.  Spread this mixture out on top of the olives.  Then spread a nice thick layer of Organic Baby Spinach leaves on top of all that, and start rolling (starting at the side where the olives/tomatoes/spinach touch the end)! 

Ok, so here I am using the bottom piece of parchment paper (just like a sushi mat) to roll it all up. Once the ends are sealed (meat to meat), place the roll gently into either a very long loaf/bread pan, or like the one I baked it in - seemed to work just fine also.  I believe the ingredients are what makes a dish truly unforgettable, a nice pan is just the icing.  In my case, I used what I had that was clean! :-)  Oh yes, no matter what you might think you see in the photos....be certain that NO paper ends up in your rolled product - it's just a tool for rolling it up friends, not a secret ingredient!

Paint the top with Unsweetened Organic Tomato Ketchup (did you know that most Ketchups have sugar or corn syrup in them?  So completely unnecessary, and bad for you to boot! Just drives me crazy!!), dust it with Freshly ground black pepper, and plop it in the oven at 350 degrees for about an hour, the aroma will melt you!

This is what it looks like after baking, with a fresh coat of the Ketchup (i used a silicone basting brush to paint it on - great job for the kids in your house - if there are any)  I used a sharp Fillet knife to cut the slices, it works really really well.  I think all of my other knives have been with me since the year I got married, and are sorely in need of replacing, so the Fillet knife is undoubtedly my sharpest.

The fresh green beans were sauteed in EVOO (normally I'd have used Coconut Oil because you aren't actually supposed to heat Olive Oil - ruins it - makes it unhealthy for you), but I was in a hurry and couldn't take the 2 seconds it would have taken to reach into the cupboard behind me to get the good stuff :-( Lame I know.  Excuses Excuses.  Anyhow, I tossed in the sliced Orange Bell Pepper in the pot for the last 30 seconds of cooking, and added a pinch of Celtic Sea Salt and fresh ground Black Pepper, stirred it around, and Done!  So easy, still crunchy, and such a perfect pairing!

We all agreed that the ingredients I rolled inside the loaf, upon cooking, turned into this super tasty almost Tuscan BBQ like sauce.  I can't describe it quite yet, you'll just have to trust me, it's VERY worthwhile and I was licking my fingers after cutting the pieces, and everyone noticed the happy little sighs I was making while working away getting the servings ready for the table.  Tonight, I 'll be dreaming of the leftovers I get to eat for lunch tomorrow!  Oh yes, did I mention...Gluten Free, Egg Free, Sugar Free, Dairy Free, Yeast Free, Casein Free, and Nut free?  Most meatloaf recipes call for an egg or two, but I found that it isn't needed - at least not in My recipe.  :-)