I am on a constant mission to find foods that Finn will enthusiastically eat that are not crackers, cheese, bagels and puffs. And for the record…I never thought I’d be that mom trying to sneak veggies into recipes but here I am, making a veggie packed turkey meatloaf.
Finn aside, I am in LOVE with this veggie packed turkey meatloaf recipe that I created. I ate three slices of it the night that I made it and I can’t wait to enjoy the leftovers. Meatloaf has a special place in my heart because it was one of my favorite things that my grandmother cooked for us. Her meatloaf was a very traditional/old school beef version with canned mushrooms and ketchup on top. While I loved that version and would happily eat it today, I’ve had so much fun experimenting with other meatloaf recipes.
This one is a delicious mix of turkey with sauteed carrots, zucchini and onions. It’s the craziest thing how you don’t even taste the zucchini or carrots once they are baked into the meatloaf. I’m in the camp of the more veggies the merrier in all meals (thus the reason I am always adding cauli rice and spinach to my smoothies) but it’s extra great if you are trying to get a toddler to eat veggies.
While this recipe is a bit time consuming from a baking perspective, the prep is simple and easy.
My favorite part of meatloaf is probably the glaze on top and I made a delicious one for this recipe. It’s a mix of ketchup, brown sugar and balsamic.
I really can’t say enough how pleased I am with how this recipe turned out. This veggie packed turkey meatloaf is both flavorful and super moist and juicy.
VEGGIE PACKED TURKEY MEATLOAF RECIPE
Here’s the recipe and I can’t wait to hear what you guys think about it! Please come back and leave a comment if you try it, or tag me on Instagram.Print
A family-friendly veggie packed turkey meatloaf recipe that’s full of zucchini, carrots and onions.
FOR THE MEATLOAF
2 carrots, peeled and grated or chopped in a food processor
1 zucchini, grated or chopped in a food processor
1 sweet onion, small diced or chopped in a food processor
2 cloves garlic, minced
Salt and pepper, to taste
1 teaspoon dried parsley
1 lb ground turkey
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup panko (or gluten-free breadcrumbs)
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1/3 cup milk (I used unsweetened almond for the record)
Fresh herbs (as available), I used a few tablespoons of chopped basil. Parsley would also be great. You can omit the fresh herbs.
FOR THE GLAZE
1/4 cup ketchup
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
- Preheat oven to 400 degrees.
- Heat olive oil in a large nonstick skillet over medium heat.
- Saute carrots, zucchini, onions and garlic over medium heat for 7-10 minutes or until softened and lightly browned. Season with salt and pepper.
- While veggie mix is sauteing, stir together glaze ingredients.
- Remove veggie mix from heat and place in a bowl with turkey and remaining ingredients. Stir until well-combined.
- Place meatloaf mixture on greased baking sheet and shape into a rectangular loaf, about 9×5 inches.
- Top with glaze.
- Bake at 400 degrees for 50-60 minutes or until an instant read thermometer reads 165-170 degrees.
- Let rest 5 minutes before slicing and serving.
This recipe can easily be made dairy and gluten-free by substituting non-dairy milk and gluten-free breadcrumbs.
Keywords: recipe, meatloaf, dinner, family dinner, kid-friendly