Turkey Carrot Zuchinni Meatloaf
Inga Odenwald
Turkey Carrot Zucchini Meatloaf
ingredients
- Sauce
- 1/2 cup ketchup
- 4 tsp apple cider vinegar
- 1 tsp agave nectar
- Meatloaf
- 2 tbls olive oil
- 1 medium yellow onion chopped
- 2 medium garlic cloves minced
- 1 medium zuchinni grated
- 1 medium carrot grated
- 2 eggs
- 1/2 tsp dried thyme
- 1 tsp salt
- 8 grinds black pepper
- 2 tsp dijon mustard
- 2 tsp worchestershire sauce
- 1/2 cup plain goat yogurt
- 2 pounds ground turkey
- 2/3 cup rolled oats
- Handful chopped parsley
directions
- 1
Saute onion and garlic until soft. Set aside.
- 2
Squeeze water out of carrot and zuchinni, then saute until soft.
- 3
Mix all other ingredients together in a bowl except for turkey.
- 4
Wet hands, and massage evenly into the turkey in a separate bowl.
- 5
Add onions, garlic, zuchinni and carrot and blend evenly.
- 6
Place in a baking pan and add half of the sauce to the top.
- 7
Cook for 1 hour at 350. Let cool for 15-20 minutes and add the rest of the glaze.
notes
Best if organic ingredients are used.
Source: Jason and Kari Escavacini
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