Healthy Turkey Veggie Meatloaf Recipes

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TURKEY AND VEGETABLE MEAT LOAF



Turkey and Vegetable Meat Loaf image

For a lighter meatloaf, try making it with ground turkey! It will be so moist and delicious that it will become a favorite for your family.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14

1 cup chopped onion
1 cup shredded carrots
1/2 cup chopped celery
1 tablespoon canola oil
1-1/2 cups crushed saltines (about 45 crackers)
3/4 cup ketchup, divided
1/4 cup minced fresh parsley
1 egg, lightly beaten
4 teaspoons ground mustard, divided
2 teaspoons salt
2 teaspoons minced garlic
1 teaspoon pepper
2-1/2 pounds lean ground turkey
2 tablespoons brown sugar

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.

Nutrition Facts : Calories 344 calories, Fat 16g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 1158mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein.

HEALTHY TURKEY MEATLOAF



Healthy Turkey Meatloaf image

Deliciously Moist Healthy Turkey Meatloaf has lots of hidden sauteed mixed vegetables and "Meaty" Mushrooms. A family favorite.

Provided by Ivy

Categories     Dinner

Time 1h25m

Yield 10

Number Of Ingredients 15

1 medium onion, finely diced
2 carrots, peeled and finely diced
6 cloves garlic, crushed
1/4 cup fresh thyme
1 cup shiitake mushrooms, finely diced
2 1/2 teaspoons sea salt
2 tablespoons extra virgin olive oil
1/2 cup gluten-free oats
1/2 cup unsweetened store-bought or homemade hemp milk (see notes below for homemade hemp milk)
2 tablespoons organic Worcestershire
2 teaspoons Dijon mustard
1/2 cup organic ketchup
1 organic egg, such as Vital Farms
1 pound organic ground turkey
DRESSING: Combine 1 cup organic ketchup and 4 tablespoons worcestershire

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



Turkey & Vegetable Meatloaf image

This healthy meatloaf recipe uses ground turkey--which has a higher percentage of healthy unsaturated fat compared to ground beef--and it's loaded with colorful vegetables. You'll also love this recipe because it makes two loaves. That means you can eat one the night you bake it and save the other for the next day to enjoy as sandwiches (hot or cold, your choice) or set atop a salad of vinaigrette-dressed mixed greens (your own homey version of a country pâté).

Provided by Katie Workman

Categories     Ground Turkey Recipes

Time 1h30m

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
¾ cup finely diced sweet potato
⅓ cup minced shallots
½ cup finely diced red bell pepper
½ cup finely diced zucchini
¾ cup corn, fresh or frozen
¾ cup peas, fresh or frozen
1 clove garlic, minced
¾ teaspoon salt
½ teaspoon ground pepper
2 large eggs
½ cup low-fat milk
¾ cup whole-wheat panko breadcrumbs
¼ cup minced fresh parsley
2 tablespoons Worcestershire sauce
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
Pinch of cayenne pepper
2 pounds 85%-lean ground turkey
¼ cup ketchup

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.

Nutrition Facts : Calories 341.5 calories, Carbohydrate 18.7 g, Cholesterol 135.7 mg, Fat 19.5 g, Fiber 2.5 g, Protein 24.2 g, SaturatedFat 4.9 g, Sodium 454.6 mg, Sugar 5.6 g

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE



Vegetable Meatloaf with Balsamic Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 2h5m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
  • Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
  • Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

THE BEST HEALTHY TURKEY MEATLOAF



The Best Healthy Turkey Meatloaf image

The BEST Healthy Turkey Meatloaf that is moist, super flavorful, and packed with hidden veggies all topped with a delicious tomato glaze!

Provided by Kelly

Time 1h5m

Number Of Ingredients 21

2 lb ground turkey (I used 93% lean)
2 eggs
1/2 medium onion, finely chopped or grated
1/2 cup grated carrot
3 cloves garlic, minced
3 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1/3 cup milk
3/4 cup whole wheat panko breadcrumbs
1 tsp Italian seasoning
1/2 tsp paprika
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp fresh parsley, chopped
1/4 cup tomato paste
1 tsp white vinegar
2 tsp Worcestershire sauce
1 Tbsp maple syrup
1/2 tsp garlic powder
1/4 tsp onion powder
Pinch of salt and pepper

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!

Nutrition Facts : ServingSize 1/8th of recipe, Calories 247 calories, Sugar 4.7 g, Sodium 327.7 mg, Fat 10.3 g, SaturatedFat 2.7 g, Carbohydrate 13.3 g, Fiber 2.1 g, Protein 25.4 g

TURKEY VEGGIE MEATLOAF CUPS



Turkey Veggie Meatloaf Cups image

This super-delicious and incredibly easy recipe has become one of my absolute favorites. I pass it on to everyone I know, and they all rave about it too!

Provided by Amy Holmberg

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 10

Number Of Ingredients 9

2 cups coarsely chopped zucchini
1 ½ cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
½ cup uncooked couscous
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
½ cup barbecue sauce, or as needed

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.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 13.6 g, Cholesterol 46.7 mg, Fat 1 g, Fiber 1.2 g, Protein 13.2 g, SaturatedFat 0.3 g, Sodium 244.4 mg, Sugar 5.3 g

VERY VEGGIE TURKEY MEATLOAF



Very Veggie Turkey Meatloaf image

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.

Categories     Dinner

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1 spray(s) Cooking spray
1 tsp Olive oil
0.5 small Uncooked onion(s) finely chopped
2 medium Uncooked carrot(s) coarsely shredded
5 oz Fresh baby spinach (1 package)
1 medium Uncooked zucchini coarsely shredded
3 medium clove(s) Garlic clove(s) minced
2 tsp Rosemary fresh, minced
1 large egg(s) Egg(s)
2 Tbsp Dijon Mustard
2 Tbsp Worcestershire sauce
0.5 tsp Table salt
0.25 tsp Black pepper
1 pound(s) Uncooked 99% fat-free ground turkey breast
1 cup(s) Uncooked quick oats or old-fashioned oats
0.5 cup(s) Shredded part-skim mozzarella cheese

Steps:

  • 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

Nutrition Facts : Calories 200 kcal

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