Turkey Meatloaf with Vegetables

Inspired by Feeding My Mother

Jann provides recipes in her book including a turkey meatloaf but due to publisher restrictions, we can’t show it here, so I’ve adapted it to my version of meatloaf:


1 tbsp butter (or oil if preferred) 

1 onion, diced

2 cloves garlic, minced

1 small zucchini, grated

1 carrot, grated

½ bell pepper, finely diced

½ cup finely diced mushrooms

Handful of baby spinach

1 lb ground turkey

1 egg

¼ cup ketchup

1 tbsp hot sauce (adjust to taste)

2 tbsp olive oil

2 tbsp soy sauce

1 tbsp Worcestershire sauce

Salt and pepper

½ cup breadcrumbs 

½ cup ketchup

¼ cup brown sugar


Preheat the oven to 375F.

Sauté onions in oil or butter (your preference) until softened. Add garlic, zucchini, carrot, pepper, mushrooms. Sauté until slightly softened. Add spinach. Let it slightly cool.

In a large mixing bowl, combine vegetables, turkey, egg, ketchup, hot sauce, olive oil, soy sauce, Worcestershire sauce, salt and pepper. Add breadcrumbs – may need more if too much liquid is in the meat mixture.

Place meat mixture in loaf pan and bake for 40 minutes.

In a small bowl, stir ketchup and brown sugar until all lumps are removed and pour over cooked meat loaf. Put back in the oven for 10 minutes.

Serve with roasted or mashed potatoes.

Nada’s Tips & Tricks: You can add or remove any vegetables you like making this a versatile main dish. With the leftovers, slice a 1” chunk and fry it on both sides. Put on a slice of bread and cover with tomato gravy. Voila, a hot meatloaf sandwich!