Veggie Packed Turkey Meatloaf Recipes

VEGGIE-PACKED TURKEY MEATLOAF RECIPE

Steps:

• Preheat the oven to 350 degrees F. Spray a 8.5 inch loaf pan with cooking spray.
• In a food processor add the egg whites, onion, kale, carrots, garlic and ketchup. Process until smooth.
• In a large mixing bowl add the processed vegetables, ground turkey meat, oats, nutritional yeast, salt, pepper and beef rub seasoning. Mix with your hands squeezing and squishing together until it is completely mixed. Place into the prepared loaf pan and make sure it is evenly spread out. Drizzle the top with extra Ketchup. Bake at 350 degrees for 45-50 minutes.
• While the meatloaf cooks make the garlic green beans. Wash and snip off the ends (if preferred). Sautee on the stovetop on medium-high with 1 clove minced garlic and 1 tablespoon olive oil for about 7 minutes or until slightly soft and browned but still crispy.

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.

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.