Free-Form Turkey Meatloaf with Roasted Veggies
Serving Size: 4
A lighter, fiber-rich take on a classic American meatloaf with no need for a loaf pan!
Recipe by:
Cook Times
Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives, SpatulaIngredients
- 1 pound 93% lean ground turkey
- ½ cup whole wheat breadcrumbs
- 1 egg
- 1 small onion finely diced
- 2 clove garlic minced
- 2 tablespoon ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- 2 medium sweet potatoes diced
- 1 zucchini sliced
- 1 bell pepper sliced
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the Oven: Set oven to 400°F.
- Make the Meatloaf Mixture: In a bowl, mix ground turkey, breadcrumbs, egg, onion, garlic, ketchup, Worcestershire sauce, Italian seasoning, and black pepper. Form into 4 mini meatloaf patties and place on a baking sheet.
- Prepare the Potatoes: Toss the sweet potatoes with olive oil and a pinch of black pepper. Spread them on a section of the baking sheet.
- Bake: Place in the oven and bake for 15 minutes.
- Add Remaining Veggies: Toss the zucchini and bell pepper with olive oil and a pinch of black pepper. Add them to the baking sheet with the sweet potatoes.
- Continue Baking: Bake for another 15 minutes, flipping the veggies halfway through.
- Serve & Enjoy: Plate each mini meatloaf with a side of roasted veggies and sweet potatoes.
Reheating Instructions
Heat in the microwave on medium-high power until heated through.
Nutrition
Calories: 397kcal | Carbohydrates: 43g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 358mg | Potassium: 939mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17255IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 4mg | Phosphorus: 336mg