Turkey Meatloaf is my husband’s invention. It includes grated veggies in the loaf that help to combat the dryness that sometimes accompany dishes made with turkey. If, like me, you use a food processor to grate the veggies, you will find that some larger pieces of veggie will find their way into the mix. I used to take these and mince them up, but I experimented with the large pieces and found that the occasional larger piece of potato or zucchini in the loaf actually provides a nice textural contrast. Now, I just toss them in with the perfectly grated veggies. I have also grated the veggies by hand when I didn’t feel like washing the food processor, and that works too; it just takes a bit longer.
The type of veggies used is fairly flexible. Depending on what you have, you can use extra zucchini and leave out the carrots, or use extra carrots instead of the bell pepper. A bit of celery might also be nice. I think the only thing I wouldn’t consider taking out would be the onion. Overall, you want to try to keep the ratio of meat to veggies consistent, or the resulting loaf will either be too dry, or it won’t hold together like a proper meatloaf should.
As the recipe stands now, it calls for two packages of McCormick meatloaf seasoning. Sometime in the future, we hope to create a spice mix that will mimic the taste of the packaged meatloaf seasoning. For now however, we use the spice mix.
Over time, grocery store packages of ground turkey have changed. I used to only be able to get ground turkey in 1 1/4 pound packages, but now they all seem to be exactly 1 pound. I’ve made this recipe with both 2 1/2 pounds and with exactly 2 pounds, and it doesn’t affect the result significantly, either way. Use what you have available to you.
Turkey Meatloaf — Makes 2 loaves
1 sweet bell pepper, sliced away from stem, ribs and seeds removed
1 1/2 large carrots, peeled, ends cut off
1/2 small yellow onion, peeled, ends cut off
1 russet potato, peeled
1 small zucchini, ends cut off
1 Tbs vegetable oil
1 tsp salt (for vegetables)
1 1/2 tsp salt (for meatloaf)
2 lbs. ground turkey
2 packets McCormick meatloaf seasoning
2 eggs, beaten
2 1/2 C bread crumbs
1 C oats
3/4 C ketchup + more for topping
Preheat oven to 375 degrees.
Chop veggies into pieces that will fit in the mouth of a food processor, then grate. In a large saute’ pan coated with the vegetable oil, combine the grated veggies with the first teaspoon of salt. Cook down until the veggies are limp and most of the water has cooked out of them. (When it’s ready, the mixture will start to stick, and what sticks will begin browning) Turn into a bowl and set aside to cool. When the veggies are cool enough to handle with bare hands, add the ground turkey. Mix in meatloaf seasoning, the second 1 1/2 teaspoons of salt, eggs, the 3/4 cup of ketchup, bread crumbs and oats until completely incorporated. Turn out into two loaf pans. If you don’t plan to eat both loaves immediately, use a disposable aluminum foil loaf pan for one loaf, wrap tightly with plastic wrap and foil, and freeze.
Top the loaf with additional ketchup and then bake at 375 degrees for one hour.
Spectacular served with mashed potatoes and corn!