Turkey Meatloaf and Vegetables
Elevate your weeknight dinners with this flavorful Turkey Meatloaf and Vegetables recipe—a wholesome, one-pan meal that's as convenient as it is satisfying! Made with lean ground turkey, breadcrumbs, and a blend of seasonings like garlic, Worcestershire sauce, and Italian herbs, this tender meatloaf is topped with a tangy ketchup glaze for a classic touch. Surrounding the meatloaf are vibrant roasted vegetables, including carrots, zucchini, and red bell peppers, tossed in olive oil and paprika for a smoky, caramelized finish. With minimal prep and just 50 minutes of cooking time, this dish is perfect for feeding the whole family with a well-rounded, nutritious meal. Serve it as-is for a cozy, low-carb dinner or pair it with crusty bread or mashed potatoes for extra comfort.
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Recipe Information
Ingredients
- 1 lb ground turkey
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 1 egg
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 carrots, peeled and cut into sticks
- 2 zucchini, sliced into rounds
- 1 red bell pepper, cut into strips
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tbsp parsley, chopped (optional)
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine the ground turkey, breadcrumbs, milk, egg, chopped onion, minced garlic, 2 tablespoons of ketchup, Worcestershire sauce, Italian seasoning, salt, and black pepper. Mix until everything is well combined but do not overmix.
Shape the turkey mixture into a loaf and place it in the center of the prepared baking sheet.
Spread the remaining 1 tablespoon of ketchup over the top of the loaf for added flavor and moisture.
In a separate large bowl, toss the carrots, zucchini, and red bell pepper with olive oil, paprika, and a pinch of salt and pepper.
Arrange the seasoned vegetables around the turkey loaf on the baking sheet, spreading them out evenly.
Place the baking sheet in the oven and bake for 45 to 50 minutes, or until the internal temperature of the meatloaf reaches 165°F (74°C) when tested with a meat thermometer.
During the last 5 minutes of cooking, turn the oven to broil to give the top of the meatloaf a slightly caramelized crust, if desired.
Remove from the oven and let the meatloaf rest for 5 minutes before slicing.
Garnish with freshly chopped parsley, if desired, and serve the slices of turkey meatloaf alongside the roasted vegetables.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 524 mg | 174% | |
| Sodium | 3098 mg | 135% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 42.8 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 346 mg | 27% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2213 mg | 47% | |
*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.
