A delightful twist on the classic meatloaf, packed with vegetables and lean turkey for a wholesome and flavorful meal.
Preheat your oven to 400°F (200°C).
Ensure the oven is fully preheated before placing the meatloaf in for even cooking.
Heat olive oil in a nonstick skillet over medium heat. Add the onion and garlic, cooking until softened, about 2 minutes.
Stir frequently to prevent the garlic from burning.
Add the grated carrot and diced mushrooms to the skillet. Cook, stirring occasionally, until the vegetables are tender and any liquid has evaporated, about 10 minutes.
Cook until the mixture is dry to avoid excess moisture in the meatloaf.
Stir in the Worcestershire sauce, parsley, salt, and pepper. Remove from heat and let cool slightly.
Cooling the mixture prevents the egg from cooking prematurely in the next step.
In a mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes to absorb.
This step ensures the breadcrumbs are fully hydrated for better binding.
Add the egg to the breadcrumb mixture and mix well.
Whisk the egg slightly before adding for easier mixing.
Combine the vegetable mixture, breadcrumb mixture, and ground turkey in a large bowl. Mix until just combined.
Avoid overmixing to keep the meatloaf tender.
Shape the mixture into a loaf and place it in a lightly oiled baking pan.
Use wet hands to prevent sticking while shaping the loaf.
Brush the top of the loaf with ketchup for a flavorful glaze.
Spread the ketchup evenly for a uniform glaze.
Bake in the preheated oven for 50-55 minutes, or until the internal temperature reaches 170°F (75°C).
Use a meat thermometer to ensure the meatloaf is fully cooked.
Let the meatloaf rest for 5 minutes before slicing and serving.
Resting allows the juices to redistribute, keeping the meatloaf moist.
Nutze unsere App für das beste Erlebnis
