Roasted Vegetable Turkey Meatloaf
 
 
Serves: 6
Ingredients
  • 3 small zucchini, diced
  • 3 red bell peppers, diced
  • 2 medium red onions, diced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary, divided
  • 2 pounds ground turkey thigh
  • 2 cups grated mozzarella cheese
  • 1½ cups whole wheat panko (Japanese breadcrumbs)
  • 1 cup thinly sliced fresh basil
  • 1 tablespoons chopped fresh thyme
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  • ¾ cup ketchup, divided
  • 2 large eggs
  • ¼ cup white wine
Instructions
  1. Preheat oven to 425. In a medium bowl, toss together the zucchini, peppers, and onions with olive oil and 1 tablespoon of rosemary. Spread evenly on a rimmed baking sheet and season to taste with salt and pepper. Roast vegetables until tender, about 25 minutes. Set aside to cool.
  2. Reduce oven temperature to 375. In a large bowl, use a wooden spoon to mix together turkey, mozzarella, panko, basil, thyme, 1½ teaspoons kosher salt, 1 teaspoon black pepper, crushed red pepper, remaining 1 tablespoon rosemary, and 1 cup roasted vegetables.
  3. In a small bowl, whisk together ½ cup ketchup, eggs, and wine. Add to turkey mixture and mix again to incorporate. (It may be easier to use hands to mix together.)
  4. Transfer mixture to a 9x5-inch loaf pan. Use the back of a rubber spatula to smooth and form a rounded top. Spread remaining ¼ cup ketchup evenly over the top of loaf.
  5. Bake until cooked through and top is lightly browned, about 1 hour 10 minutes. Remove pan from oven and allow meatloaf to rest 20 minutes before slicing. Serve with warmed roasted vegetables and mustard mashed potatoes.
Notes
adapted from Bon Appetit
Recipe by at https://dev.gatheranddine.com/roasted-vegetable-turkey-meatloaf/