For the meatloaf, preheat oven to 350F degrees. Preheat a large pan over medium heat with 2 teaspoons of olive oil for 2 minutes. Add the onions, celery, carrots, red peppers, dried thyme, ½ teaspoon salt, and a couple crack of black pepper. Cook for 8 minutes, stirring a few times. Add the minced garlic and cook for another 6 minutes or until all the veggies have shrunken down. Check for seasoning, you will most likely need to add a little more salt. Set the pan aside and allow to cool for 5-10 minutes. Meanwhile, in a large bowl, add the ground turkey, egg, tamari, 3 tablespoons of ketchup, 1 teaspoon salt, and a few cracks of pepper. Add the veggie mixture and mix very well using your hands.

Pour the turkey mixture into a meatloaf pan, pack it well, and set aside. Make the ketchup glaze by combining the remaining ½ cup ketchup and maple syrup in a small bowl, mix well. Spoon enough glaze over the top of the meatloaf to cover it well, save any leftover glaze for later. Place the loaf pan on a sheet tray and bake for roughly 45 minutes, or until the internal temperature in the middle of the loaf is 160F degrees.

Meanwhile, make the cauliflower rice pilaf by cutting the head of cauliflower into 4 smaller pieces and grating it on the largest part of a box grater, trying not to grate too much of the stalk, set aside. Pre-heat a large pan over medium heat with 2 teaspoons of olive oil for 2 minutes. Add the onions, mushrooms, asparagus, squash, dried thyme, ½ teaspoon salt, and a few cracks of pepper. Cook for 10 minutes, stirring a few times. Add the garlic and cook another 3 minutes. Add the grated cauliflower along with ¼ teaspoon of salt, mix well, and place a lid or a sheet tray over the top of the pan and let it steam for 3-4 minutes. Make sure not to overcook the cauliflower rice as it will get mushy, you want it to still have some texture to it. After 3 minutes, check for doneness. If it’s done, turn the heat off and add the lemon zest, parsley, chives, and check for seasoning. You may need a little more salt or a squeeze of lemon juice. Mix well and set aside.

Once the meatloaf is done, allow it to cool for 20 minutes before you cut it, otherwise it will fall apart. The meatloaf and cauliflower rice pilaf will keep in the fridge for 5 days, or can be frozen. When reheating, I like to take the lid off, cover the container with tin foil, and place in a 400F for 10-15 minutes. If you are using a microwave, take the lid off, cover the container with a wet paper towel, this will keep the food moist. Enjoy!