Description

A family-friendly veggie packed turkey meatloaf recipe that’s full of zucchini, carrots and onions.

Ingredients

Scale

FOR THE MEATLOAF
Olive oil
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

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Instructions

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.

Notes

This recipe can easily be made dairy and gluten-free by substituting non-dairy milk and gluten-free breadcrumbs.