Turkey Meatloaf
Ingredients
- 2 slices sandwich bread
- 1 large egg
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 small zucchini
- 1 small carrot
- 2 tablespoons onion
- 1/3 cup chopped fresh parsley
- lemon lemon lemon
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 4 tablespoons sweet chili sauce
- 1 1/2 pounds ground turkey
- 2 tablespoons ketchup
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Instructions
- Set a rack in the middle of the oven.
- Tear the bread into 2-inch pieces. Pulse in the food processor to make coarse breadcrumbs. (Or tear into small crumbs with your fingers.)
- In a large bowl, stir together the breadcrumbs, egg, salt, pepper, zucchini, carrot, onion (if using), parsley, lemon zest and juice, mustard, and 2 tablespoons of the chili sauce. Mix until fully blended.,Add the ground turkey. Mix well, using your hands. Try not to overwork the meat.
- Form the meatloaf mixture into a rough football shape and transfer to the baking dish. Pat smooth. (Alternatively, transfer to a loaf pan to bake.),In a small bowl, mix together the ketchup and remaining 2 tablespoons chili sauce. With a spoon or brush, spread the chili sauce evenly on top.
- The loaf should register 165°F in the middle with an instant-read thermometer when done; continue baking if needed. Remove from the oven and let rest for 10 minutes before slicing and serving.,Leftovers will keep refrigerated for up to 5 days and can be eaten cold or gently reheated.
Source
Original recipe: View Original