The Turkey Meatloaf That Will Make You a Believer!!!

I highly suggest making a double batch of this... either cook it all together for lots of leftovers or cook half and freeze half. It is a great thing to keep on hand in case you need something one night and don't want to put a ton of effort in! If you are like me, you hate the idea of meatloaf (who the hell wants to eat a LOAF of MEAT anyway?!?!) and to consider it with turkey just sounds foul. I promise you, this tastes amazing and is super filling. Even my hubby likes it! The added beans give it a high fiber twist and the dijon mustard makes it nice and tangy.



Ingredients
2 teaspoons extra-virgin olive oil
1 1/2 cups chopped onion
1/2 teaspoon dried thyme
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large garlic cloves, minced
1 (15-ounce) can great Northern beans, rinsed and drained
1 1/4 pounds extra-lean ground turkey
2 large eggs
1/2 cup chopped parsley
4 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard plus extra for serving

Instructions
Heat the oven to 375° F. Lightly coat an 8- by 4- by 2 1/2 –inch metal or glass loaf pan with cooking spray.
In a large skillet, heat oil over medium-high heat. Add onion, thyme, cayenne, paprika, salt, and pepper. Reduce heat to medium-low and cook, stirring occasionally, 5 minutes. Add garlic; cook, stirring occasionally, until onion is softened, about 5 minutes longer. Add beans and stir to combine. Transfer mixture to a bowl and let cool, about 5 minutes.
In a large bowl, combine cooled bean mixture, turkey, eggs, parsley, and 2 teaspoons of the Worcestershire sauce. Mix well with wet hands to combine. Form into a loaf and place into the prepared pan.
Stir together mustard and remaining 2 teaspoons Worcestershire sauce and set aside.
Bake meatloaf on the middle rack of the oven for 50 minutes.
Remove from the oven and brush with the reserved Worcestershire mixture. Return to the oven and continue baking 10 to 15 minutes longer, or until a thermometer inserted into meatloaf registers 170 ° F. Let meatloaf stand 5 minutes before serving. Serve with additional Dijon mustard.