Turkey Veggie Meatloaf
Under its traditional ketchup crust, this turkey meatloaf is packed with a medley of sautéed onions, bell pepper, and zucchini for tons of flavor and nutrition that you can sneak past picky eaters. It requires a couple of extra steps, but it pays off in taste and texture.
Turkey Veggie Meatloaf
Yield: 3 to 4 servings
Cook Time: 90 minutes
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 small red or green bell pepper, chopped
- 1 small zucchini, chopped
- 1 cup rolled oats (not instant or quick-cook oatmeal)
- ¼ teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 ½ pounds ground turkey
- 1 egg
- 3 to 4 tablespoons ketchup
Directions:
- Preheat oven to 350 F.
- Heat olive oil in a skillet over medium heat. Cook onion, garlic, pepper, and zucchini until very soft, about 12 minutes. Remove from heat.
- Fit a food processor with the chopping blade, and to the bowl, add oats, thyme, salt, and pepper. Pulse until oats becomes a fine meal.
- Carefully spoon cooked veggies into food processor, and puree until smooth (for chunkier meatloaf, pulse until desired consistency).
- Pour oatmeal veggie mixture out into a large mixing bowl, and add turkey and egg. Mix with a wooden spoon until well-combined.
- Pour turkey mixture out into a lightly-greased loaf pan, and use a rubber spatula to smooth the top. Squeeze ketchup over top, and spread evenly. Bake until meat is cooked through and loaf is firm, about 1 hour.
- Allow to cool at least 10 minutes before slicing and serving.