Garden Vegetable Turkey Meatloaf Recipes

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 MEATLOAF

Steps:

• Preheat oven to 325 degrees F.
• In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
• Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

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.

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.

LOW-FAT TURKEY-IN-THE-GARDEN MEATLOAF

Steps:

• Heat oven to 350 degrees.
• Combine in a large mixing bowl the turkey or beef, the spinach, which has been squeezed to drain, the oats, onion, carrots, egg, milk, herbs (mixture of oregano, basil and thyme), salt and pepper.
• Use a three-tined kitchen granny fork or wooden mixing fork to blend the meat ingredients.
• Pat into a 9x5-inch loaf pan that has been sprayed with a no-stick oil product, or shape into a loaf and place in the middle of a 13x9-inch baking pan.
• Bake 1 hour or until a thermometer registers 170 degrees and the center is no longer pink.
• If substituting beef for turkey, bake 50 to 55 minutes and thermometer should register 160 degrees internal temperature (tip not touching baking dish).
• Let loaf stand out of the oven for 5 minutes before slicing.

GARDEN VEGETABLE TURKEY MEATLOAF

Steps:

• Preheat oven to 350°.
• Empty packet of oatmeal into a small bowl and add milk. Set aside.
• Heat olive oil in a small sauté pan. Add onion and garlic and sauté until soft.
• Add rest of the vegetables and cook until soft and some of the liquid has evaporated.
• In a mixing bowl, mix ground turkey, oatmeal mixture, chili sauce, Worcestershire sauce and sauteed veggies until well combined. Form into a loaf shape and place in a greased loaf pan or on a greased cookie sheet.
• Bake at 350°F until internal temperature reaches 140°F Raise oven temperature to 450°F and bake until internal temperature reaches 180°, and the outside of the loaf forms a nice crust.