Healthy & Tasty Meatloaf

30 Nov

So last night was another superbusy night. After getting home all too late from work, the fire alarms went off in the entire building for 20 minutes (ear ache). After a superquick workout, I had to get to work on planning our India trip, which is becoming a little bit of a nightmare since the entire country of India has enough train routes for only the population of Rhode Island. AHHHHH. And we didn’t book early. So we’ll be driving for a significant portion of the trip. BOO. Poor Planning is my middle name.

Anyway, the meatloaf was super-easy and quick and tasty enough. This was my first foray into meatloaf and the more domestic 1950’s era dinner foods. We’ll see how this goes. Rafe made asparagus for us to have on the side.


  • 1 medium onion, chopped
  • 1 1/4 lb lean ground turkey
  • 1 zucchini, peeled and chopped
  • 2 carrots, peeled and chopped
  • 1 c. bread crumbs
  • 1 egg white, 1 egg (whatever. I just used the equivalent of an egg white Egg Beaters)
  • 1/2 c ketchup
  • 3 tbsp dijon mustard
  • 3 tbsp Worcestershire sauce
  • salt and pepper


  • Preheat at 350
  • Sautee onion in a tbsp of olive oil until glassy. Take off heat.
  • In a large bowl, mix turkey, carrots, zucchini, bread crumbs, egg white, most of ketchup (leave some for the top of the loaf), 2 tbsp dijon, Worcestershire sauce, and seasoning. Once mixed thoroughly, throw it into a loaf pan.
  • Mix together the rest of the ketchip and 1 tbsp dijon and spread on top of loaf (this keeps it moist). Sprinkle with a smidge of bread crumbs.
  • Bake for 50 minutes at 350 or until golden and slightly crisp on top.
  • Mmmmm.

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