Turkey-Lentil Meatloaf with Orange-Roasted Veggies - alive magazine

Ingredients

• 1 cup (250 mL) gluten-free quick-cooking organic rolled oats
• 1/2 cup (125 mL) milk (any type, unsweetened if plant-based)
• 2 Tbsp (30 mL) tomato paste
• 1 Tbsp (15 mL) apple cider vinegar
• 1 tsp (5 mL) gluten-free Worcestershire sauce
• 2 lbs (900 g) lean ground turkey
• 1 cup (250 mL) cooked brown lentils, drained and rinsed if using canned
• 2 large organic eggs
• 1/2 onion, finely diced
• 1 carrot, grated
• 2 garlic cloves, minced
• 1/2 tsp (2 mL) dried thyme
• 1/4 tsp (1 mL) ground nutmeg
• 1/4 tsp (1 mL) salt
• 1/3 cup (80 mL) orange juice
• 2 Tbsp (30 mL) extra-virgin olive oil
• 1 tsp (5 mL) low-sodium tamari
• 3 medium sweet potatoes, unpeeled, cut into 1/4 in (0.6 cm) rounds
• 2 heads broccoli, cut into florets