Garden Turkey Meatloaf

This classic family favorite is made healthier with lean ground turkey and colorful garden vegetables.If you enjoyed this recipe Garden Turkey Meatloaf  please retweet this

 

INGREDIENTS:


For meatloaf:

  • 2 C assorted vegetables, chopped—such as mushrooms, zucchini, redbell peppers, or spinach (Leftover Friendly)

  • 12 oz 99 percent lean ground turkey½ C whole-wheat breadcrumbs (or substitute regular breadcrumbs)

  • ¼ C fat-free evaporated milk*

  • ¼ tsp ground black pepper

  • 2 Tbsp ketchup

  • 1 Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)

  • 1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)

  • Nonstick cooking spray

For glaze:

  • 1 Tbsp ketchup

  • 1 Tbsp honey

  • 1 Tbsp Dijon mustard

 DIRECTIONS:


  1. Preheat oven to 350 ºF

  2.  Steam or lightly sauté the assortment of vegetables.

  3.  Combine vegetables and the rest of the meatloaf ingredients in a large bowl. Mix well. Spray a loaf pan with cooking spray, and spread meatloaf mixture evenly in the pan.

  4.  Combine all ingredients for glaze. Brush glaze on top of the meatloaf.

  5. Bake meatloaf in the oven for 45–50 minutes (to a minimum internal temperature of 165 ºF).

  6. Let stand for 5 minutes before cutting into eight even slices.

  7. Serve two slices on each plate.

Tip: For picky eaters, try chopping vegetables in a food processor to make them smaller (and “hidden”).
* Evaporated milk can be kept tightly sealed in the refrigerator for up to 3 days.

 

Did you try this recipe? If so please comment below and post your pic on Instagram and tag me in it!  I’m a Mom who loves to cook and stay healthy! I also wrote a book called Health & Wellness 101click here to get your copy!!

 

If you enjoyed this recipe Garden Turkey Meatloaf  please retweet this recipe.

If you enjoyed this recipe Garden Turkey Meatloaf  please retweet this

By | 2017-11-04T22:28:10+00:00 November 6th, 2017|Dinner, Healthy Recipes|Comments Off on Garden Turkey Meatloaf

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