Turkey Meatloaf

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I’m not usually a meatloaf kind of girl. The meatloaf I’ve had in the past has been extremely greasy, covered mostly in sugar (in the form of ketchup), and just not that flavorful. Plus, who wants to eat something called “meat loaf”? Ew. They really need to come up with a more appetizing name.

That said, I decided to give this a try, and WOW! I’m hooked. This turkey…er, meatloaf…is so stinkin’ tasty. Turkey is naturally a very lean meat, so this dish is anything but greasy. This recipe only uses tomato sauce – no out of place sweetness here. And to make things even better, it’s loaded with veggies! But shhh, don’t tell my husband. =)

You will need: turkey, wheat germ, parmesan, eggs, salt, pepper, garlic powder and oats, as well as…

…onions, zucchini, carrots and peas. Oh, and bread crumbs and tomato sauce, which I forgot to take a picture of. Whoops!

This is just way too easy. Mix everything together and put it in a greased loaf  pan.

Bake til the internal temperature is 165°F. Let it cool for a bit and DIG IN!

Turkey Meatloaf

1 ½ pounds extra lean ground turkey

2 eggs (I show 4 in the picture because doubled the mixture)

½ cup toasted wheat germ

¼ cup oats

1 good handful Parmesan cheese

1 zucchini, shredded

1-2 carrots, shredded

½ cup frozen peas

½ cup bread crumbs

½ cup tomato sauce

1 tsp garlic

1 tsp parsley

1 tsp dried basil

½ tsp oregano

Salt and pepper to taste

  • Preheat oven to 350°F.
  • Mix all ingredients together thoroughly. Place in a greased loaf pan and smooth out the top.
  • Bake until a meat thermometer inserted in the middle reads at least 165°F
  • Enjoy!

This can be served between two slices of whole wheat bread as a sandwich, or served beside potatoes and salad. Makes amazing left-overs too!

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