Recipe: Turkeyloaf

This recipe is fairly simple meatloaf made from ground turkey that comes together with only a few minutes of actual work but it tastes really great and also stays well in the fridge or freezer once cooked. This loaf is kept moist with lots of vegetables but it still holds together solidly enough that slices of it can to be used for sandwiches. You can play around with the flavorings, vegetables, and glaze to create your own personal masterpiece.

Turkeyloaf

AuthorMabDifficultyBeginner

Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr

Ingredients
 1 tbsp oil
 1 small zucchini, shredded
 1 onion, finely diced
 2 small carrots, grated
 ½ red pepper, diced finely
 1 tsp garlic, salt, pepper, oregano, thyme, and rosemary
 450 g ground turkey
 1 egg
 35 g panko breadcrumbs
 2 tbsp ketchup
 2 tsp oyster sauce
Chili-Garlic Glaze
 30 g ketchup
 2 tsp sriracha (or other hot sauce)
 1 tsp garlic powder
 1 tsp lime juice (optional)

Directions
1

In a large skillet heat oil until shimmering then add the zucchini, carrots, onion, and pepper (or whatever vegetables you choose to use) and cook stirring often until the onion is starting to brown and the vegetables are soft, about 5 minutes. Add the garlic, herbs, and other seasoning and remove from the heat allowing to cool completely.

2

Preheat oven to 200°C and line a baking sheet with aluminum foil.

3

In a large bowl mix together the cooled vegetables with the rest of the ingredients and mix together with your hands until a fairly cohesive mixture forms then shape the mixture into a loaf, on the prepared baking sheet.

4

Make the glaze by stirring the ketchup, sriracha, and garlic together and spread the glaze over the top of the meatloaf in an even thin layer.

5

Bake until crust is browned and the inside is completely cook, about 35-40 minutes. Let cool before slicing.

Ingredients

Ingredients
 1 tbsp oil
 1 small zucchini, shredded
 1 onion, finely diced
 2 small carrots, grated
 ½ red pepper, diced finely
 1 tsp garlic, salt, pepper, oregano, thyme, and rosemary
 450 g ground turkey
 1 egg
 35 g panko breadcrumbs
 2 tbsp ketchup
 2 tsp oyster sauce
Chili-Garlic Glaze
 30 g ketchup
 2 tsp sriracha (or other hot sauce)
 1 tsp garlic powder
 1 tsp lime juice (optional)

Directions

Directions
1

In a large skillet heat oil until shimmering then add the zucchini, carrots, onion, and pepper (or whatever vegetables you choose to use) and cook stirring often until the onion is starting to brown and the vegetables are soft, about 5 minutes. Add the garlic, herbs, and other seasoning and remove from the heat allowing to cool completely.

2

Preheat oven to 200°C and line a baking sheet with aluminum foil.

3

In a large bowl mix together the cooled vegetables with the rest of the ingredients and mix together with your hands until a fairly cohesive mixture forms then shape the mixture into a loaf, on the prepared baking sheet.

4

Make the glaze by stirring the ketchup, sriracha, and garlic together and spread the glaze over the top of the meatloaf in an even thin layer.

5

Bake until crust is browned and the inside is completely cook, about 35-40 minutes. Let cool before slicing.

Turkeyloaf

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