Easy Turkey Meatloaf with Vegetables
This Easy Turkey Meatloaf Recipe with Vegetables makes a great weeknight dinner. You can also easily double the recipe and freeze half for another busy night.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 minutes
- Yield: serves 4
Ingredients
Scale
- 1 – 1.5 cups riced vegetables (Measure after riced/chopped – I use a mix of mushrooms, carrots and zucchini)*
- 2 cloves garlic, minced
- 1 pound 85% lean ground turkey (you could use 93% but I wouldn’t recommend 99% lean)
- 1 egg
- 2/3 cup breadcrumbs
- 1/4 cup ketchup
- bbq sauce to glaze
- optional – I always put a few shakes of McCormicks grill seasoning in mine. You could use your favorite seasoning mix, or just some salt and pepper
Instructions
- Saute riced vegetables and garlic over medium heat for 8-10 minutes. You want the vegetables to cook and release their moisture. Let cool for a few minutes.
- In a large bowl, combine the veggies, meat, egg, breadcrumbs and ketchup. Use a large spoon or your hands to make sure everything is well mixed.
- Form into two loaves on a foil-lined pan.
- Bake at 350 degrees F for 25-30 minutes or until center reaches 165 degrees.
- Brush with bbq sauce and serve.
Notes
* To rice vegetables, place in the food processor and process until finely chopped. If you don’t have a food processor you can finely dice by hand as small as you can or even use a grater.
If you’re in a hurry, you could place the riced vegetables in a towel and squeeze to remove water instead of sauteeing.
To freeze, let cool completely, slice and then wrap in foil and freeze in a ziploc bag. Thaw in the fridge when ready to eat.
Find it online: https://www.theleangreenbean.com/turkey-meatloaf-vegetables/
