Turkey-Veggie Meatloaf

A moist and tangy meatloaf complemented with the perfect glaze is today’s dish.  It’s made with sautéed zuccuni, carrots, mushrooms, and onions as well as traditional bread crumbs. Whether you are trying to add more vegetables to your diet or trying to stretch your ground turkey, this dish accomplishes both with great taste.  Serve it with mashed potatoes and a salad.

 

 

 

 

I’m using low-fat ground turkey (93% fat free) but the veggies not only add flavor but make a moist loaf.  A great thing about the recipe is you can use it for meatballs with veggies too.

 

 

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Turkey-Veggie Meatloaf

A moist and tangy meatloaf complemented with the perfect glaze is today's dish.  It's made with sautéed zuccuni, carrots, mushrooms, and onions as well as traditional bread crumbs. Mixture can also be used for meatballs
Course Main Course
Cuisine American
Keyword ground turkey, ground turkey vegetable meatloaf, meatloaf, turkey, vegetables, veggies
Servings 6 servings

Ingredients

Loaf

  • 1 lb lean ground turkey (93 %)
  • 2 tbsp olive oil
  • 1 onion diced
  • 1 clove garlic minced
  • 2 medium carrots shredded
  • 1 zucchini shredded
  • 8 oz button mushrooms chopped
  • 1 tbsp Worcestershire sauce
  • 1 large egg beaten
  • 1/4 cup ketchup
  • 3/4 cup dry bread crumbs
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh thyme chopped
  • 1 pinch Italian seasoning
  • salt and pepper to taste

Glaze

  • 1/2 cup ketchup
  • 2 tbsp honey or brown sugar
  • 2 tbsp apple cider vinegar or balsamic vinegar

Instructions

  • Heat oil in pan over medium heat
  • Sauté onion until soft and translucent
  • Add garlic and stir well for a minute
  • Add carrots, zucchini, and mushrooms
  • Salt and pepper to taste
  • Continue to sauté until all moisture is released and evaporated
  • Transfer veggies to bowl to cool for 5 to 8 minutes
  • Preheat oven to 375 F
  • Add the Worcestershire sauce, ketchup, egg, and breadcrumbs
  • Mix well
  • Add turkey and use your hands to mix well and make loaf
  • Place in pan or baking dish sprayed with non-stick oil
  • Bake meatloaf until no longer pink inside and the juices run clear, 40 to 45 minutes
  • While the loaves are baking, mix the tomato glaze
  • Combine ketchup, honey or sugar, and apple cider vinegar in a small bowl and stir until smooth
  • After 40 minutes remove loaf from oven
  • Coat with glaze, and bake until glaze has cooked onto the loaf, 5 to 10 more minutes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

16 thoughts to “Turkey-Veggie Meatloaf”

  1. That’s funny as I was reading I thought, “It’s the sauteed veggies that keep it from getting dry.” A great recipe which I’ll be trying soon I’m sure.

    1. You can make it with whatever ground or chopped meat you can get. I was trying to go for low fat but still tastes good.

  2. I bet the extra veggies makes this extra delicious! I’ll make this when turkey prices go down. I wanted to buy some recently and the store was price gouging. Pinned.

  3. I made something similar to this one day following a recipe from Weight Watchers and I really liked it; though I like the combination of vegetables you used better. Pinned.

  4. Looks pretty yummy Carol. I make turkey meatloaf all the time. My husband prefers turkey to beef. Thanks for sharing at Love Your Creativity.

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