Moist Turkey Meatloaf (with 3 added veggies!)

• servings: 8 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 pounds ground turkey

1 cup grated zucchini (do not drain)

1 cup grated carrot (do not drain)

1 cup finely chopped baby spinach (loosely packed)

2 teaspoons Worcestershire sauce (or coconut aminos)

1 teaspoon onion powder

1½ teaspoons dried oregano

1½ teaspoon sea salt

½ teaspoon pepper

1½ teaspoon garlic powder

1 egg (beaten)

½ cup panko breadcrumbs

¼ cup barbecue sauce (optional)

Directions

Preheat your oven to 400℉ and line a rimmed baking sheet with foil or parchment paper for easy clean up.

In a large bowl, combine ground turkey, grated zucchini, grated carrots, chopped spinach, Worcestershire sauce, dried oregano, salt, pepper, onion powder, garlic powder, egg, and breadcrumbs. Using clean hands or a spoon, mix until well combined and the ingredients are even distributed throughout the meat.

Shape the mixture into a rectangular loaf (about 12 inches long by 4 inches wide) on your prepared baking sheet. Spread barbecue sauce over the top of the meatloaf.

Bake meatloaf for 40 to 45 minutes or until it has an internal temperature of 165℉. Let your meatloaf sit for 10 minutes before slicing and serving.

Enjoy warm and with roasted veggies, mashed potatoes, or a salad. Allow leftovers to cool completely and store in an air-tight container in fridge for 3-4 days

Nutrition

• Serving Size: 1 slice
• Calories: 223 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Cholesterol: 104 mg
• Sodium: 677 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 23 g