Very Veggie Turkey Meatloaf
1 hr 10 min
Ground turkey breast can be dry when it’s used in meat loaf or turkey burgers, but adding fresh vegetables helps to increase the moisture. This recipe proves how that can happen, as this loaf is chockfull of onions, shredded carrots, baby spinach, zucchini, garlic, and fresh rosemary. The loaf is also held together and flavored by a mixture of egg, Dijon mustard, and Worcestershire sauce. Toss the vegetables, ground turkey breast, egg mixture, and quick oats all together to form one of the tastiest, most satisfying loaves you'll ever make. Sprinkle with some shredded mozzarella cheese right before serving as the finishing touch.
½ small, finely chopped
2 medium, coarsely shredded
Fresh baby spinach
5 oz, (1 package)
1 medium, coarsely shredded
3 medium clove(s), minced
2 tsp, fresh, minced
1 large egg(s)
Uncooked 99% fat-free ground turkey breast
Uncooked quick oats
1 cup(s), or old-fashioned oats
Shredded part-skim mozzarella cheese
- 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