Turkey Meatloaf with "Sneaky Veggies"
Turkey Meatloaf with Zucchini, Carrots, Kale, Onion & Bell Peppers
Servings: 6
Ingredients
- 2 tbsp avocado oil
- 1 large yellow onion
- 2 zucchinis, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 carrots, shredded shred with cheese grater or food processor
- 3 cloves garlic, warmed and smashed to a paste with flaky salt
- 1 large egg, beaten
- 2 springs of freshly chopped thyme (optional)
- 1/4 cup freshly chopped basil (optional)
- 1/4 cup freshly chopped parsley (optional)
- 2 lbs organic ground turkey
- 1 cup panic breadcrumbs no salt or seasoning added
- 1/2 cup freshly grated parmesan reggiano cheese
- 1 1/2 cup organic unsweetened ketchup unsweetened or no sugar added
- 1/2 cup balsamic vinegar
Instructions
- Preheat your oven to 425 degrees F. Heat your oil in a large cast iron sauté pan over medium-high heat. Add the onion and cook down until translucent. Add the zucchini, bell peppers and carrots and cook until soft. Add garlic last and season with salt and pepper. Turn off heat and let cool.
- Whisk the egg and add to a large bowl with the herbs, turkey, breadcrumbs, and cheese. Add 1/2 cup of ketchup and 2 tablespoons of balsamic vinegar to your cooling vegetables. Mix in your cooled veggies to your large bowl with turkey until combined.
- Gently press the mixture into a 9 by 13 rectangle pan. Whisk together your remaining ketchup and balsamic vinegar to make a sauce. Add the sauce to the top of your meatloaf and spread to create an even layer.
- Bake your meatloaf in the oven uncovered for 60 to 75 minutes. Let rest for 10 minutes before slicing.