Turkey Veggie Loaf

Dev wanted to try her hand at a turkey meatloaf, we didn't want a duplicate of our regular meatloaf, aka Gigi's magic meatloaf, so we played around and came up with a very moist, tasty loaf that we've since repeated and shared with many others.  Always a hit.
Turkey Veggie Loaf


Turkey Veggie Loaf

Ingredients
  • 2 lbs Ground Turkey
  • 1 cup Fresh or Frozen Mixed Veggies*, rough chopped
  • 1/4 - 1/3 cup Old Fashioned Oats*
  • 1/4 cup Skim Milk*
  • 2 - 3 Tbsp Mayonnaise
  • 2 - 3 tsp Lawry's Seasoned Salt
Cooking Directions
  1. Mix all ingredients together, place in loaf pan and bake at 375 degrees for 1 hour.  
*Can use any combination of vegetables you like -  cruciferous vegetables like broccoli, cabbage, cauliflower, etc can be overwhelming to the turkey so use sparingly if at all.  Some faves are peas, carrots, corn, snap or snow peas, celery, or onions or bags of the pre-mixed frozen veggies.  We put them in the blender, bullet or food processor and pulse a few times so as to still have texture, but you can feel free to pulverize and hide them completely to sneak them in. 

*We use 100% whole grain oats since that's what we keep on hand since they pack more of a nutritional punch, you can use instant if that's what you have.

*Use any milk or cream, evaporated milk (even skim) will give a richer taste, we use regular skim since that's what we use for cereal.

The first time we made this, Ken had fixed himself some eggs for lunch and I didn't realize we were out.  Instead of going to the store we decided to use the mayo.  We've made it both ways since and find we like it with just mayo or one egg and a blop of mayo best, but you really can't get it wrong.
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