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 & 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.

THE BEST HEALTHY TURKEY MEATLOAF

Steps:

• Preheat oven to 375 degrees F and spray a baking sheet (or loaf pan) with non-stick spray.
• In a large bowl, combine all meatloaf ingredients together and mix until just combined, making sure not to over-mix.
• Form the meat mixture into a loaf making sure that the loaf is even on all sides so that it cooks evenly and place on the baking sheet. You could also press the meat mixture into a greased loaf pan. Place the meatloaf in the oven and bake for 40 to 45 minutes.
• While the meatloaf is baking you can make the glaze. In a small bowl, whisk together tomato paste, vinegar, Worcestershire sauce, maple syrup, garlic powder, onion powder, salt and pepper until smooth. Set aside until meatloaf is ready.
• Remove the meatloaf from the oven and spread the tomato glaze evenly all over the top. Pop it back into the oven and bake for an additional 15 to 20 minutes, or until the internal temperature reads 165 degrees.
• Remove from the oven and let the meatloaf sit for about 10 minutes to seal in all that flavor, serve and enjoy!

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.

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.

HEALTHY TURKEY VEGGIE MEATLOAF

Steps:

• Heat your oven to 375 degrees. Spray a loaf pan with non-stick cooking spray. Chop one small onion and sauté it with one tablespoon of olive oil. Once the onions are soft, add the baby spinach. You may need to add an additional half a tablespoon-tablespoon of olive oil to prevent burning and sticking. Once the spinach is wilted, allow the mixture to cool. Add one slightly beaten egg to your turkey meat. Throw in the bread crumbs (You can omit the bread crumbs for carb free cooking-it doesn't alter the recipe too much-it's mearely a binding agent.) and add ketchup and Sriracha. If you prefer something more flavorful, add more of both. Sprinkle on the crushed red pepper flakes, and add Adobo, salt, and pepper to your desired taste. If adding red peppers, do so now. Once the spinach/onion mixture is cool enough to touch, add to the turkey mix. Blend together all ingredients with your hands until they are combined. Make sure to not overly blend the mix as it can become tough. Add the mixture to your sprayed loaf pan. Cook the meat loaf for 45 minutes. After 45 minutes, crank up the heat to 400 and cook until desired crispiness.