Even though I try my best to eat my veggies, I love any recipe that lets you “sneak” vegetables in. I’ve made this vegetable-filled meatloaf in many forms and I love it so much, I have to share it and document it.The great thing about this recipe is that it easily fits into many diets – Weight Watchers, low calorie, low carb, or paleo.
This makes 8 servings. I normally don’t make such big recipes but Brian eats 2 portions, it’s so good as lunch leftovers too, and it freezes well. The meatloaf works best when all of the veggies are finely chopped. Go ahead and try to stuff as much vegetables into this recipe as you can. You’ll be tired after chopping all of those vegetables so it’s a good thing you have leftovers.
Turkey Veggie Meatloaf
(sorta adapted from Bobby Flay)
1 cup shredded carrot
1 zucchini, shredded
1 cup bell pepper, finely diced
1/2 cup minced onion
4 cloves minced garlic
1 lb ground turkey, white meat + 1 lb ground dark meat*
1 Tbsp dried sage
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 cup organic ketchup**
1/4 cup balsamic vinegar
Preheat oven to 375.
In a huge bowl, mix all of the vegetables together. Microwave for 2 minutes just to soften them up a bit. Let it cool, then use your hands to gently mix it with the turkey, spices, worcestershire sauce, and egg.
Use a 1 cup dry measuring cup to scoop out patties and plop them into a casserole dish. Hopefully you’ll get pretty close to 8 portions. So you know that each meatloaf has 4 oz of meat. Easy tracking!
Mix together the ketchup and balsamic vinegar, then brush some of it over each meatloaf.
Bake for 30 mins. Serve with another pile of veggies.
*If you are doing low calorie or Weight Watchers, you can use all white meat. I have done it before and it is not as tasty, obviously, but it works. I think that the steam from the vegetables help keep the white meat moist.
**Ketchup may not be perfectly paleo, but you’re only eating 1/4 cup divided by 8 portions. Get the organic kind because it tastes way less sweet than the stuff made with corn syrup.