Turkey & Vegetable Mini Meatloaf

I love meatloaf! It is one of my all time favorite meals. Today I decided to make turkey and vegetable meatloaf using my new mini meatloaf pan. Meatloaf is like one giant meatball. Many meatloaf recipes are made using high fat ground beef, bacon, and breadcrumbs. Today I decided to give it a healthy twist by using 99% lean ground turkey and adding a TON of vegetables. This recipe makes 2 large meatloaves or 13 mini meatloaves. You cannot even taste the vegetables!

This recipe does take time to prepare, but it is DEFINITELY worth the effort. There are a lot of vegetables that need to be cut up. I highly recommend using a mixture or food processor. This makes the vegetables very small and allows the vegetable mixture to blend VERY well with the ground turkey.  

If you are interested in my beef and vegetable meatloaf recipe check it out using this link: Slim Meatloaf

Turkey & Vegetable Mini Meatloaf
Servings: 13
Preparation: 30 minutes
Cook time: 30 minutes

Ingredients:
2 pounds 99% lean ground turkey
2 large eggs
3/4 cup old fashioned (ground)rolled oats
2 tbsp tomato paste
1 tbsp parsley
1 tsp rosemary
1 tsp thyme
1/2 tsp paprika
1 tsp salt
1 tsp black pepper

1 medium yellow onion
3 carrots, chopped very fine
1 large green zucchini, shredded
1/2 pound mushrooms, chopped very fine
1 large green pepper, chopped very fine
4 cloves garlic, minced

Glaze:
1/2 cup ketchup
1/2 cup BBQ sauce
1/4 cup yellow mustard

Preheat the oven to 350 degrees F convection. Spray a loaf sized baking pain or mini meatloaf pan with Pam spray. Dust with flour. This will prevent the meatloaf from sticking to the pan.

Chop all the vegetables and place into individual bowls. Saute the onion until softened (3-5 minutes). Add carrots and bell pepper and cook for another 3-5 minutes to soften the vegetables.

Add the zucchini, mushrooms, and garlic. Saute until most of the moisture is gone and the vegetables are very soft. This will take another 5-10 minutes. Let the mixture cool for 5 minutes.

In a large bowl, combine the ground turkey, oats, parsley, eggs, tomato paste, paprika, thyme, rosemary, salt and pepper. 

Mix in the vegetables. 

Empty the mixture into the mini meatloaf pan, filling the meatloaves to the top. The meatloaf will shrink a bit when it is cooked. Top with 1-2 tbsp glaze (I like a lot of glaze so I always make extra).

Bake until browned and meat is thoroughly cooked through. This will take 28-30 minutes. 

Package into individual containers and take to work or school!

Nutrition Information: 

(1 mini meatloaf + 1 tbsp glaze)

Calories: 157

Protein: 20 g

Fat: 2.8 g

Carbohydrate: 15 g

Fiber: 2.2 g

Sodium: 520 mg

Cholesterol: 67 mg