Very Veggie Turkey Meatloaf

Very Veggie Turkey Meatloaf

Very Veggie Turkey Meatloaf
Serve with mashed sweet potatoes and buttered Brussels sprouts- This is a nice twist on a comfort food favorite. Surprisingly moist, chock full of vegetables and a hint of dill, my red meat loving husband went back for seconds. This will be a cool weather “go-to” especially for those that prefer a lighter meatloaf or for the non red meat eaters in the family.
    Servings
    4people
    Cook Time
    60minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    60minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2teaspoon olive or coconut oil
    • 1 onion, diced
    • 4 garlic cloves, minced
    • 2 celery stalks, diced
    • 1 large carrot, diced
    • 1 red pepper, diced
    • 2 fresh dill, minced
    • 1 1/2teaspoon sea salt, divided
    • 1/2teaspoon ground black pepper, divided
    • 1 1/2pound ground turkey, preferably dark meat
    • 1 egg, lightly beaten
    • 1/2cup quick cooking oats
    • 2tablespoon tomato paste
    • 1/4cup fresh parsley, minced
    • 2pound sweet potatoes, peeled and cubed
    • 2tablespoon plain Greek yogurt
    • 2tablespoon butter, divided
    • 1cup cream *
    • 1pound Brussel sprouts, ends trimmed
    Instructions
    1. Preheat the oven to 375 degrees F.
    2. Boil 2 cups water. Cover and set aside (you will be using this water in the baking process).
    3. In a saute pan heat the oil over medium high heat. Add in the onions and garlic and sauté for 1 minute until onions are translucent. Add in celery and the following 3 ingredients (through dill). Season with ½ teaspoon sea salt and ¼ teaspoon black pepper. Continue to cook the vegetable mixture for another 3-4 minutes until the celery and carrots are tender.
    4. Place ground turkey in a large bowl. Add in the egg, the following 3 ingredients (through parsley), the vegetable mixture, 1/2-1 teaspoon sea salt and ¼ teaspoon black pepper. Mix well until ingredients are uniformly combined. Place in lightly greased 5x9 loaf pan.
    5. Add 1” of the boiled water to a 9x11 glass baking dish. Place loaf pan inside 9x11 pan. Bake uncovered in oven for 45 minutes.
    6. While the turkey loaf bakes, prepare the mashed sweet potatoes: Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes well and place them into a bowl. Add the yogurt, 1 tablespoon butter, and cream. Mash until potatoes are almost smooth. Season to taste with salt and pepper. Keep covered and set aside until ready to serve.
    7. To prepare the Brussels sprouts: Steam Brussels sprouts in a steamer basket over 1 inch of water in a medium saucepan until bright green and slightly crisp. Transfer to a serving bowl, tossing with 1 tablespoon butter, and salt and pepper, if needed. Cover to keep warm and set aside until ready to serve.
    Recipe Notes

    * Try whole milk or almond milk (for dairy free) in place of the cream.

    Use whatever vegetables you have on hand such as minced zucchini or broccoli.

    The secret to a moist meatloaf is the steam created by the water bath so do not skip that important step, especially if you are using white turkey meat.

    If you do use white turkey meat check the turkey loaf at 35 minutes with a meat thermometer to see if it has already reached 170 degrees F, as you don't want the leaner meat to dry out.

    Leave a Reply