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