Turkey & Veggie Meatloaf

You need to try this recipe. I have never liked meatloaf, but my mom emailed me this recipe promising  it was the absolute best meatloaf. I gave it a try, and I concur.

turkey vegetable meatloaf

The use of turkey makes this healthy and the veggies keep the dish moist. It’s a win-win!

So if you think you don’t like meatloaf, try this one out, you won’t regret it.

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Turkey & Veggie Meatloaf

Serves 6.

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 zucchini
  • 2 bell peppers
  • 5 cloves garlic
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 egg
  • 1 tablespoon ground thyme
  • 1/4 cup dried parsley
  • 1 pound ground turkey (I used 94 percent lean)
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plus 1/8 cup ketchup
  • 1/4 cup plus 1/8 cup barbecue sauce
  • 1/4 cup plus 2 tablespoons balsamic vinegar

Directions:

  1. Dice the zucchini and bell peppers. Mince the garlic.
  2. Preheat oven to 425 degrees F.
  3. Heat the oil in a large saute pan over medium heat.
  4. Add zucchini, bell peppers, garlic and 1/2 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5-10 minutes. Set aside to cool.
  5. Whisk an egg, parsley and thyme in a large bowl.
  6. Add the turkey, panko, grated cheese, 1/4 cup ketchup, 1/4 cup barbecue sauce, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
  7. Gently press the mixture into a 9×5 pan.
  8. Mix 1/8 cup ketchup, 1/8 cup barbecue sauce, 1/4 cup balsamic vinegar and 1/2 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf.
  9. Bake for 1 hour.
  10. Let rest for about 10 minutes before slicing and serving.

turkey vegetable meatloaf

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