Delicious turkey meatloaf recipe with a veggie twist from Traci DeLore.

Lots of added vegetables make this turkey meatloaf moist and flavorful.

Mom’s meatloaf might have been one of your favorites growing up. However, if you’re looking for ways to cut back on red meat, this flavorful meatloaf made with lean ground turkey will soon be your new favorite.

My now-grown children still love this meatloaf. Little did they know when they were younger that it was my sneaky way to get extra vegetables into their mouths!

Throw in Some Veggies

Along with adding the extra nutrition, the vegetables add both flavor and moisture to the meatloaf. Ground turkey can tend to be dry because it’s so lean, but the juices from the vegetables keep it nice and moist.

My “standard” version of this recipe uses zucchini, bell pepper and onion, but you can use whatever vegetables you have on hand. If you only have peppers and carrots, that works. Also keep in mind that I’m a “pinch of this, dash of that” kind of cook, so amounts of things will vary based on your personal taste.

Here’s what you need to make this tasty meatloaf for yourself. Feel free to modify to suit your needs.

Here are the ingredients you need to make this delicious meatloaf.

Ingredients:

1 pound lean ground turkey (I use 97/3% lean)
3 carrots
1 large or 2 small bell peppers
2 eggs
1 zucchini
a small onion
Breadcrumbs (I prefer panko)
Balsamic vinegar
Barbecue sauce
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Onion powder, to taste

Instructions:

Preheat the oven to 350 degrees.
Shred the zucchini and carrots. Dice or shred the peppers and onion.
In a large bowl, combine the ground turkey, the vegetables, the eggs, salt, pepper, garlic and onion powder and mix gently until combined. Add about 1/4 cup each of barbecue sauce and balsamic vinegar and mix to combine.

Combine all the ingredients until the mixture holds together. Be careful not to overmix.

Gradually add breadcrumbs, mixing as you go, just until the mixture holds together. Be careful not to over mix, which can make the meatloaf tough or rubbery.
Spread the mixture into a baking pan. I like a flat meatloaf that fills a rectangular baking dish. If you prefer a loaf pan, go for it!

What’s meatloaf without some yummy glaze baked on top? I use two parts barbecue sauce to one part balsamic vinegar and spread it over top before baking.

In a small bowl, mix together two parts barbecue sauce and one part balsamic vinegar to make the glaze for the top of the meatloaf. Spread the glaze over the meatloaf and place in the oven uncovered to bake.

The size pan and shape of the meatloaf is up to you. I like a flat meatloaf. You might prefer using a loaf pan. Just make sure you bake to an internal temperature of 180 degrees to make sure it’s properly cooked.

Baking time will vary based on the shape and thickness of your loaf, so use a meat thermometer to make sure the meatloaf cooks to a temperature of at least 165 degrees.
Allow the turkey meatloaf to cool slightly before cutting. Serve with a baked potato, salad, or side dishes of your choice.

Serve with your favorite sides!

Traci DeLore grew up around chickens on her family’s farm, but didn’t start keeping her own chickens until she was in her 40s. Her desire to keep chickens came from a desire to have her own fresh eggs from chickens she knew were well cared for and happy. Traci started with six chickens – and then chicken math took over. These days, she has about 60 chickens — and three “rotten” ducks. (I say this because having ducks is like living with toddlers.) Traci also raises and processes her own meat chickens on occasion.