Turkey and Vegetable Loaf
Elevate your dinner menu with this wholesome and flavorful Turkey and Vegetable Loaf! Packed with lean ground turkey, nutrient-rich zucchini and carrots, and a blend of aromatic spices, this recipe delivers a healthy twist on a classic comfort food favorite. The addition of Worcestershire sauce and ketchup lends a subtle tang, while breadcrumbs and milk ensure a perfectly moist and tender texture. Quick to prep and baked to perfection in under an hour, this protein-packed loaf makes a hearty meal for busy weeknights or casual family dinners. Serve it alongside creamy mashed potatoes or a crisp green salad for a balanced, satisfying dish. Plus, it’s meal-prep friendly—refrigerate leftovers for an easy reheat during the week! Perfect for those seeking healthy turkey recipes or veggie-packed dinner ideas.
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Recipe Information
Ingredients
- 450 grams Ground turkey
- 1 medium (grated) Zucchini
- 1 medium (grated) Carrot
- 1 small (finely diced) Onion
- 2 cloves (minced) Garlic
- 1 large Egg
- 60 grams Breadcrumbs
- 2 tablespoons Milk
- 2 tablespoons Ketchup
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried parsley
- 0.5 teaspoon Paprika
- 1 teaspoon (for greasing) Olive oil
Instructions
Preheat your oven to 180°C (350°F). Grease a standard loaf pan with olive oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine the ground turkey, grated zucchini, grated carrot, diced onion, and minced garlic.
In a separate small bowl, lightly beat the egg and mix in the breadcrumbs, milk, ketchup, Worcestershire sauce, salt, black pepper, dried parsley, and paprika. Stir until fully combined.
Pour the wet mixture into the bowl with the turkey and vegetables. With clean hands or a mixing spoon, gently combine all the ingredients until evenly distributed. Do not overmix, as this can make the loaf dense.
Transfer the mixture into the prepared loaf pan. Press it down gently to shape it evenly, but avoid packing it too tightly.
Bake the loaf in the preheated oven for 50-60 minutes, or until the internal temperature reaches 74°C (165°F) when tested with a meat thermometer.
Once cooked, remove the loaf from the oven and allow it to rest in the pan for 10 minutes to set. Carefully lift it out of the pan or slice directly from the pan.
Serve warm, sliced, with your favorite side dishes such as mashed potatoes, a green salad, or roasted vegetables. Refrigerate leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.4 g | 63% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 5426 mg | 236% | |
| Total Carbohydrate | 87.9 g | 32% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 29.6 g | ||
| Protein | 105.2 g | 210% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 191 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
