mediummainmeatCC0 1.0 Universal
Lean Turkey and Garden Vegetable Meatloaf
A tender turkey meatloaf packed with finely grated zucchini, carrots, and herbs, baked to a golden crust.
Prep
20 min
Cook
50 min
Total
70 min
Ingredients
6servings
- Lean ground turkey (93/7)600 g
- Medium zucchiniFinely grated and gently squeezed1 piece
- CarrotFinely grated1 piece
- Small yellow onionFinely diced1 piece
- Rolled oatsUsed as healthy binder50 g
- EggLightly beaten1 piece
- Tomato paste30 g
- Dried thyme1 tsp
- Salt1 pinch
- Black pepper1 pinch
Preparation Steps
1
Preheat oven to 180°C (350°F). Lightly oil a standard loaf pan or line with parchment.
2
In a large bowl, combine ground turkey, squeezed zucchini, carrot, onion, oats, beaten egg, thyme, salt, and pepper. Mix gently until just combined without overworking.
3
Press mixture into the loaf pan, smooth top, and spread tomato paste over the surface. Bake for 50 minutes until meat thermometer registers 74°C in center.
50 min timer
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Provenance & Public Domain Audit
Source: USDA MyPlate Kitchen - Turkey Vegetable Meatloaf (U.S. Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
