Eating In: Turkey-Veggie Meatloaf

And NOW to those healthy recipes I’ve been promising! The Boy saw something about Whole 30, decided that was healthy (no argument there), and put us on it until he realized we couldn’t have any dairy and hence couldn’t have our usual glasses of milk to drink…so a modified Whole-30-ish healthy route was laid out instead. We were delighted to discover a meal plan on The Nourishing Home, and selected a few recipes to kick off the New Year right.

Turkey-Veggie Meatloaf & Green Beans

First up – this turkey-veggie meatloaf. I haven’t made meatloaf in a long time, if ever, and of course it does have a bit of a…reputation. Still, the recipe was pretty straightforward, and we were trying to be healthy, so…

Cooking Veggies

You start with the “veggie” part – a bunch of chopped vegetables sautéed until soft. I imagine you could probably do some subbing here, as long as your chosen veggies chop up small and soften with heat.

Turkey-Veggie Meatloaf Ingredients

The veggies go into a big bowl along with allllll the other meatloaf ingredients – ground turkey, breadcrumbs, spices, tomato paste, and an egg.

Cooking Turkey-Veggie Meatloaf

Mash it all together and into a loaf pan it goes!

Cooking Turkey-Veggie Meatloaf

At some point during cooking, you slather on a tomato-y maple-y topping.

Turkey-Veggie Meatloaf

And then you plop it out and it looks…not great. But it actually tastes yummy! Very moist, tangy from the topping, and quite good served with a side of veggies (on top of the already hidden veggies). A healthy win!

Turkey-Veggie Meatloaf
Slightly adapted from The Nourishing Home

As noted, I imagine you could totally sub in other veggies here, and the original recipe actually stays gluten-free with gluten-free breadcrumbs (that seemed like too much work). We also didn’t have Italian seasoning, but subbed in our own mix (google it) and it turned out great!

Yield: 5-6 servings

1 1/4 lbs of ground turkey
1/4 cup finely chopped green onion
1/4 cup finely chopped carrot
1/4 cup finely chopped organic zucchini
1/4 tsp sea salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon fresh-ground pepper
1 large egg
1/4 teaspoon Italian herb seasoning
1/4 teaspoon dried parsley
1 tablespoon tomato paste
1/3 cup breadcrumbs

Ketchup-Maple Topping
1/4 cup ketchup
1/2 cup tomato paste
2 tablespoons pure maple syrup

Preheat oven to 350 degrees. Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, carrot, zucchini and garlic until soft (about 3-4 minutes).
Place ground turkey in large mixing bowl and add the veggies to the turkey and allow to cool a minute. Then add all of the remaining ingredients.

Using your hands, combine all ingredients until well incorporated. Shape into a loaf and place into a well-oiled loaf pan.

Bake uncovered for 25 minutes. Remove from oven and top with the yummy ketchup-maple topping (see note below). Return to oven and continue baking for another 20-25 minutes, until meatloaf is cooked through. Enjoy!

Ketchup-Maple Topping: In a small dish, whisk together ketchup, tomato paste, and maple syrup. Spread on top of meatloaf as directed in recipe above.


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