Description
This healthy turkey meatloaf is full of flavor, made with oats instead of breadcrumbs, parmesan, and three sautéed veggies that keep it impossibly moist and light. Topped with a sticky ketchup glaze that caramelizes in the oven.
Ingredients
- 2 lbs, ground turkey (93% lean)*
- 1 zucchini, grated
- 1 carrot, grated
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 Tbsp butter
- ½ cup quick oats
- ½ cup grated parmesan
- 2 eggs
- 2 tsp soy sauce
- 2 tsp Italian seasoning
- 1 tsp salt
- ¾ cup ketchup
- 2 Tbsp maple syrup
Instructions
- Preheat oven to 375°F.
- Grate the zucchini and carrot. Finely dice the onion and mince the garlic.
- Melt the butter in a skillet over medium heat. Add the vegetables and cook, stirring occasionally, until softened and the moisture has evaporated. Remove from heat and let cool slightly.
- In a small bowl, stir together the ketchup and maple syrup. Set aside.
- In a large bowl, combine the ground turkey, cooked vegetables, oats, parmesan, eggs, soy sauce, Italian seasoning, and salt. Mix until just combined — don't overmix.
- Line a sheet pan with parchment paper. Transfer the mixture to the pan and shape into a loaf. Brush with a thin layer of the ketchup glaze.
- Place in the oven with an empty sheet tray on the lower rack to prevent the bottom from burning. Bake for 20 minutes.
- Remove from oven and baste with the remaining ketchup glaze. Return to oven and bake 35–40 minutes more, until internal temperature reaches 165°F.
- Rest 10 minutes before slicing and serving.
Notes
93% lean turkey is the sweet spot. Leaner than that and you'll lose moisture.
Leftovers keep in the fridge up to 4 days. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1
- Calories: 306
- Sugar: 10.8 g
- Sodium: 760.8 mg
- Fat: 13.6 g
- Carbohydrates: 19.2 g
- Fiber: 1.6 g
- Protein: 26.1 g
- Cholesterol: 138 mg
