Simple Suppers- Turkey & Vegetable Meatloaf

Ah- the humble meatloaf. Forgotten dreaded greasy weeknight supper of suburaban households across the country. Often overcooked and dried out. Smothered with Ketchup. Bland. Fatty. Just no thanks.

But wait my darlings, there is a solution to this boring staple from the 70’s- Stuff it with mushrooms, zucinni, onions and tons of herbs and spices. Turkey is So bland- it needs big flavor boasts to wake it up. Use a touch of milk and panko bread crumbs. Yummy and yummier.

I give you a succulent, vegetable filled, lean and mean turkey meatloaf that is so good, you’ll serve it to your mother in law or your boss. Pro tip- make the day before, chill the meat mixture, then bake.

It’s healthy and so darn good. Serve with a roasted sweet potato on the side and a rich Pinot Noir.

Give it a try. Meatloaf- elevated.

Enjoy!

Packed with veggiesa nd lean turkey- this meatloaf will have everyone asking for seconds

Turkey Veggie Meatloaf

1 1/4 lbs ground turkey (not turkey breast)
1 cup chopped mushrooms
1 cup chopped zucchini
1/2 cup finely chopped onion
1 cup panko bread crumbs
2 large eggs, beaten
1/3 cup milk
4 TBSP low sugar ketchup or tomato paste
1 tsp fennel seeds
1/2 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp ground black pepper
1/2 tsp dry mustard, like Colman’s
1 tsp garlic powder
1 TBSP fresh sage, chopped , reserve 2-3 sage leaves for garnish
1 TBSP fresh rosemary, finely chopped
1 TBSP Worcestershire sauce
2 TBSP olive oil

Panko, Rosemary, garlic powder, mustard, fennel, red pepper flakes, kosher salt and sage fill this dish.

Method- Prep time 45 minutes, baking time 50 minutes

Pre heat oven to 400 degrees. Line a rimmed baking sheets with foil. Set aside.

In a very large bowl, combine turkey, panko bread crumbs, milk, eggs, Worcestershire sauce, and ketchup. Mix well using very clean hands- I find this is the best way to mix. Mix folding from the bottom of the bowl up and over. Handle the turkey mixture gently and do not overpack.
In a large pan over medium high heat, add the oilve oil . Add in the onions and sauté for 2-3 minutes until glistening and softened. Add in the mushrooms and zuccini and cook until tender. Add in the rosemary, sage, mustard, salt, pepper, fennel, red pepper flakes and garlic powder. Stir well to coat and bloom the spices- about 3-4 minutes.
Let the vegetable mixture cool for 10 minutes. Once cooled, add it to the turkey mixture stirring in to fully incorporate all the ingredients.
At this point you can cover and chill the mixture overnight to better inhance the flavors.
If baking immediately, form the mixture into a loaf and place on the prepared baking sheet. Place 2-3 sage leaves on top for a garnish.
Bake at 400 degrees for 45 minutes or until the internal temperture registers 170 degrees.
Let rest for 5-10 minutes. Serve sliced with dijon mustard, your favorite streak or BBQ sauce.