My plan with this meatloaf was to make a stuffing type mixture prior to mixing with the ground turkey and then baking all together to have the flavor of thanksgiving without being a heavy meal. For the sides I will also make a cranberry sauce, creamy mashed potatoes, and roasted asparagus to complete the meal. You can make this the day before so the flavors develop overnight and become even more delicious! (Same goes for the cranberry sauce. Itll hold up for about 5 days in the refrigerator in an airtight container. It will become sweeter and more gelatinous, as cranberries are full of pectin.)
1 lb Ground turkey
1/2 yellow Onion, diced
1 tbsp minced Garlic
Oil (I use Pompeian OlivExtra Mediterranean blend which uses canola oil, extra virgin olive oil, and grape seed oil)
1 large Carrot, diced
1 stalk of Celery, diced
1 large Zucchini, diced
1/4 cup Seasoned Breadcrumbs (can use unseasoned but just make sure to season with Italian seasoning)
1tbsp Worcestershire sauce
2 tbsp Ketchup plus a bit more for the topping
2 tbsp of Planet Oat extra creamy oat milk
Salt and Pepper to taste
1. Heat a large pan with oil. Saut onions until softened.
2. Add carrots and celery and saut until slightly softened
3. Add garlic (I add this later because we dont want burnt garlic we want to develop the flavor)
4. Add and saut the zucchini and ketchup and 1/4 cup of the breadcrumbs
5. Combine the mixture with the ground turkey and the oat milk
6. Form into a flat log and cover the top with ketchup (it creates a nice crust and keeps the meatloaf moist)
7. Bake on a foil lined pan at 400F for about 50 to 60 minutes, or internal temperature at the middle of the loaf reaches 170F
8. Remove from oven and enjoy!
I use Redmond Real Salt, its a fine sea salt harvested in the USA, in Redmond, Utah. Its actually really tasty and I prefer it over table salt. I feel it really enhances the flavor of the food.
I use Planet Oat Extra creamy oat milk because it is the milk I keep in the refrigerator and its delicious!