Kidney friendly ground beef meatloaf recipe

Kidney friendly ground beef meatloaf recipe is perfect for holidays.  For the beef meatloaf I usually take beef’s neck cut and ask the butcher to grind it. This way you avoid all unnecessary ingredients. Never use aluminum foil it’s bad for your kidneys.

Kidney friendly ground beef meatloaf recipe

For the meatloaf

• 1 big apple, grated
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons paprika
• 1 teaspoon thyme
• 2 teaspoons Dijon mustard
• 3 eggs
• 2 pounds / 1 kg ground turkey
• ¾ cup / 100 g Italian seasoned breadcrumbs
• A few springs chopped fresh parsley for garnish (optional)

For the glaze

• ⅔ cup / 150 g  no-salt-added ketchup
• ⅓ cup / 60 g dark brown sugar
• 1½ tablespoons lime juice
• ½ teaspoon Dijon mustard

Instructions

1. Make the Glaze: Mix the ketchup, brown sugar, lime juice, and Dijon mustard. Set aside.
2. Make the Meatloaf: Heat the oil in a sauté pan over medium heat. Cook the apple, stirring occasionally, until soft, about 5 minutes. Add the garlic powder and cook 1 to 2 minutes more. Do not brown. Set aside to cool.
3. In a large bowl, combine the salt, pepper, paprika, thyme, Dijon mustard, eggs, and ¼ cup of prepared glaze. Whisk until well combined. Stir in the apple mixture. Add the ground beef and breadcrumbs and mix with your hands until evenly combined.
4. Transfer the meat mixture into two even piles onto the prepared baking sheet. Shape into two long loaves about 1½ in high x 6 in long x 4 in wide. Spread the remaining glaze over the loaves, letting it drip down the sides a bit. Bake for about 60 minutes at 180°C., until the meatloaves are cooked through. Transfer the loaves to a platter. Slice and garnish with parsley.
5. Freezer-Friendly Instructions: The cooked meatloaf can be frozen for up to 3 months. When ready to serve, defrost it in the refrigerator for 24 hours and then reheat it in a 150°C oven until hot in the middle.