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Turkeyloaf

Yields6 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Adapted from Healthy Seasonal Recipes

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.

Nutrition Facts

Servings 0