Turkey Veggie Meatloaf Food

VEGETABLE MEATLOAF WITH BALSAMIC GLAZE

Steps:

• Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

TURKEY AND VEGGIE MEATLOAF MINIS

Steps:

• Preheat oven to 350 degrees F.
• Using a box grater, grate the onion into a large bowl. Add turkey, broccoli cole slaw, oats, garlic powder, salt, egg substitute, and 1/4 cup ketchup. Stir until thoroughly mixed.
• Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute turkey-veggie mixture among the muffin cups, and top each with 1 teaspoon ketchup.
• Bake in the oven until firm with lightly browned edges, 30 to 35 minutes. Let stand for 5 minutes before serving. Enjoy!

VEGGIE-STUFFED TURKEY MEATLOAF

Steps:

• Heat oven to 375°F.
• Heat 1/4 cup dressing in medium skillet over medium heat. Add squash and onions; cook, stirring frequently, 6 min. or until golden brown.
• Stir in water; cover. Cook, stirring frequently to loosen browned bits from bottom of skillet, 4 min. or until vegetables are crisp-tender. Remove from heat.
• Mix egg, turkey, A.1. Sauce and bread just until blended.
• Press 1/2 the turkey mixture onto bottom of 9x5-inch loaf pan sprayed with cooking spray; cover with layers of spinach, cheese and cooked vegetables. Firmly press remaining turkey mixture over layers in pan.
• Mix ketchup and remaining dressing until blended; spread over meatloaf.
• Bake 45 min. or until done (165°F).

GARDEN VEGETABLE TURKEY MEATLOAF

Steps:

• Preheat oven to 350°.
• Empty packet of oatmeal into a small bowl and add milk. Set aside.
• Heat olive oil in a small sauté pan. Add onion and garlic and sauté until soft.
• Add rest of the vegetables and cook until soft and some of the liquid has evaporated.
• In a mixing bowl, mix ground turkey, oatmeal mixture, chili sauce, Worcestershire sauce and sauteed veggies until well combined. Form into a loaf shape and place in a greased loaf pan or on a greased cookie sheet.
• Bake at 350°F until internal temperature reaches 140°F Raise oven temperature to 450°F and bake until internal temperature reaches 180°, and the outside of the loaf forms a nice crust.

TURKEY VEGGIE MEATLOAF

Steps:

• Mix all ingredients together. Divide into 8 equal portions and pack into mini meatloaf pan. (Pam says "I used this. But you could use a normal loaf pan for one large meatloaf or a muffin tin for smaller individual servings").
• Bake at 350 for 30 minutes or until done. ("Pam says I love mine with ketchup").

TURKEY VEGGIE MEATLOAF CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
• Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
• Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

TURKEY VEGGIE MEATLOAF

Steps:

• Mix all ingredients together.
• Divide into 8 equal portions and pack into mini meatloaf pan. I used this. But you could use a normal loaf pan for one large meatloaf or a muffin tin for smaller individual servings.
• Bake at 350 for 30 minutes or until done.

TURKEY AND VEGETABLE MEAT LOAF

Steps:

• In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.