Healthy Turkey Veggie Meatloaf Recipes

HEALTHY TURKEY MEATLOAF

Steps:

• Preheat the oven to 375 degrees. Line a large baking pan with parchment paper.
• Combine the onions, carrots, garlic and thyme in the bowl of a food processor. Process until minced but be sure to stop before the mixture turns into a paste. Transfer onion-carrot mixture to a bowl.
• Add the mushrooms to the the food processor. Process until just minced. Set mushrooms aside.
• Heat the oil in a large skillet over medium heat. Add the onion-carrot mixture and cook for about 6 minutes, or until onions begin to soften. Add the minced mushrooms to the skillet, season with 1/2 teaspoon of salt and cook for about 5 or 6 minutes, or until both the onions and shiitakes are soft. Set the sauteed vegetable mixture aside in a large mixing bowl to cool.
• In a small bowl, combine the oats, hemp milk, Worcestershire, Dijon mustard, 2 tablespoons of the ketchup, egg and remaining 2 teaspoons of salt and whisk.
• Remove turkey meatloaf from the oven and let it rest for at least 15 minutes before serving.

TURKEY AND VEGETABLE MEAT LOAF

Steps:

• In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.

TURKEY & VEGETABLE MEATLOAF

Steps:

• Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
• Heat oil in a large skillet over medium-high heat. Add sweet potato and shallots and cook, stirring occasionally, for 3 minutes. Add bell pepper and zucchini; cook, stirring, until the vegetables are starting to soften, 2 to 3 minutes. Add corn, peas and garlic; cook, stirring, for 2 minutes more. Stir in salt and pepper. Turn the mixture onto a plate and cool for 10 minutes.
• Whisk eggs in a large bowl; whisk in milk, breadcrumbs, parsley, Worcestershire, thyme and cayenne. Stir in the cooled vegetables. Add turkey and gently but thoroughly mix with your hands or a spoon to combine. Shape the mixture into two loaves (about 6 by 3 inches each) on the prepared baking sheet. Brush the top of each loaf with half the ketchup.
• Bake until an instant-read thermometer inserted into the center registers at least 160 degrees F, about 40 minutes. Let stand for 15 minutes before slicing.

TURKEY VEGGIE MEATLOAF

Steps:

• Preheat oven to 400 degrees. Grease a 9x13 pan or a loaf pan and set aside.
• In a large pan over medium-low heat, saute the onions, garlic, celery, red pepper, salt, pepper and thyme in oil until soft and translucent, about 10-20 minutes. Stir occasionally so the mixture doesn't burn. Set aside to cool.
• Combine the vegetable mixture with the ground turkey, egg and crumbs. Mix to combine.
• Place the mixture in the prepared pan and pour the barbecue sauce over it.
• Bake at 400 degrees for 30-40 minutes for a flatter pan like a 9x13, and about an hour for a loaf pan.
• Remove from oven and serve immediately.

VERY VEGGIE TURKEY MEATLOAF

Steps:

• Preheat oven to 375°F. Line large rimmed baking sheet with foil; spray foil with nonstick spray.
• Heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until onion begins to soften, about 3 minutes. Add carrots, spinach, zucchini, garlic, and rosemary. Cover and cook, stirring occasionally, until vegetables soften, about 3 minutes. Drain and transfer to large shallow dish to cool slightly.
• Whisk together egg, mustard, Worcestershire sauce, salt, and pepper in large bowl. Add turkey, oats, and vegetable mixture and stir to mix well.
• Transfer mixture to baking pan and form into 4 x 10-inch loaf. Bake until instant-read thermometer inserted into center of meat loaf registers 165°F, about 50 minutes. Sprinkle with mozzarella and let stand 5 minutes before cutting into 12 slices.
• Serving size: 2 slices

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

VEGGIE-STUFFED TURKEY MEATLOAF

Steps:

• Heat oven to 375°F.
• Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
• Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
• Mix egg, turkey, A.1. Sauce and bread just until blended.
• Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
• Mix ketchup and remaining dressing until blended; spread over meatloaf.
• Bake 45 min. or until done (165°F).

TURKEY VEGGIE MEATLOAF CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
• Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
• Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.