Best Turkey Veggie Meatloaf Recipes

TURKEY VEGGIE MEATLOAF CUPS

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.

VEGGIE TURKEY MEATLOAF WITH TANGY BALSAMIC GLAZE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is crisp and dark brown, 15 to 20 minutes more. Remove from heat and set aside to cool; chop into small pieces and place into a large bowl.
• Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add carrots and mushrooms, season with kosher salt and ground black pepper to taste, and cook and stir until carrots start to soften, about 7 minutes. Stir in garlic and cook for another 3 minutes; remove from heat, add artichoke hearts, and set aside and let cool. Transfer vegetables to the bowl with onion.
• Mix in feta cheese, bread crumbs, egg, milk, Worcestershire sauce, turkey, parsley, and thyme; season with Italian seasoning and Creole seasoning. Adjust salt and pepper if desired. Thoroughly mix turkey mixture with hands and form into a meatloaf; place loaf on a baking sheet.
• Bake meatloaf in preheated oven until no longer pink inside and the juices run clear, 40 to 45 minutes. Combine tomato sauce, balsamic vinegar, and honey to make the glaze; remove meatloaf from the oven, coat with glaze, and bake until glaze has cooked onto the loaf, 5 to 10 more minutes.

TURKEY AND VEGGIE MEATLOAF MINIS

Steps:

• Preheat oven to 350 degrees F.
• Using a box grater, grate the onion into a large bowl. Add turkey, broccoli cole slaw, oats, garlic powder, salt, egg substitute, and 1/4 cup ketchup. Stir until thoroughly mixed.
• Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 teaspoon ketchup.
• Bake in the oven until firm with lightly browned edges, 30 to 35 minutes. Let stand for 5 minutes before serving. Enjoy!

HEALTHY TURKEY VEGGIE MEATLOAF

Steps:

• Heat your oven to 375 degrees. Spray a loaf pan with non-stick cooking spray. Chop one small onion and sauté it with one tablespoon of olive oil. Once the onions are soft, add the baby spinach. You may need to add an additional half a tablespoon-tablespoon of olive oil to prevent burning and sticking. Once the spinach is wilted, allow the mixture to cool. Add one slightly beaten egg to your turkey meat. Throw in the bread crumbs (You can omit the bread crumbs for carb free cooking-it doesn't alter the recipe too much-it's mearely a binding agent.) and add ketchup and Sriracha. If you prefer something more flavorful, add more of both. Sprinkle on the crushed red pepper flakes, and add Adobo, salt, and pepper to your desired taste. If adding red peppers, do so now. Once the spinach/onion mixture is cool enough to touch, add to the turkey mix. Blend together all ingredients with your hands until they are combined. Make sure to not overly blend the mix as it can become tough. Add the mixture to your sprayed loaf pan. Cook the meat loaf for 45 minutes. After 45 minutes, crank up the heat to 400 and cook until desired crispiness.

TURKEY VEGGIE MEATLOAF CUPS

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.

TURKEY-VEGGIE MEATLOAF

Steps:

• 1. Preheat oven to 350 degrees. Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, carrot, zucchini and garlic until soft (about 3-4 minutes). 2. Place ground turkey in large mixing bowl and add the veggies to the turkey and allow to cool a minute. Then add all of the remaining ingredients. 3. Using your hands, combine all ingredients until well incorporated. 4. Shape into a loaf and place into a well-oiled loaf pan. 5. Bake uncovered for 25 minutes. Remove from oven and top with the yummy ketchup-maple topping (see note below). 6. Return to oven and continue baking for another 20-25 minutes, until meatloaf is cooked through. 7. Ketchup-Maple Meatloaf Topping: In a small dish, whisk together 3/4 cup ketchup with two tablespoons of pure maple syrup. Spread on top of meatloaf as directed in recipe above.

VEGGIE-STUFFED TURKEY MEATLOAF

Steps:

• Heat oven to 375°F.
• Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
• Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
• Mix egg, turkey, A.1. Sauce and bread just until blended.
• Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
• Mix ketchup and remaining dressing until blended; spread over meatloaf.
• Bake 45 min. or until done (165°F).

TURKEY AND VEGGIE MEATLOAF MINIS

Steps:

• Preheat oven to 350. Line 9 muffin tins with baking cups or spray with nonstick spray.
• Combine all except 3 tbsp ketchup. Distribute evenly among cups. Brush 1 tsp ketchup on top of each meatloaf.
• Bake until firm with lightly browned edges, 30 to 35 minutes.

TURKEY VEGGIE MEATLOAF

Steps:

• Mix all ingredients together.
• Divide into 8 equal portions and pack into mini meatloaf pan. I used this. But you could use a normal loaf pan for one large meatloaf or a muffin tin for smaller individual servings.
• Bake at 350 for 30 minutes or until done.