Veggie Loaded Meatloaf

I love meatloaf packed with hidden veggies.  I used carrots, parsnip, and onion; however, you can use any veggies you have on hand.  This meatloaf was easy to prep and packed with flavor. This is a recipe I will be making again.

Ingredients:

1 ½ pounds lean ground turkey (or beef)

2 medium carrots shredded

1 parsnip shredded

½ cup sweet onion finely diced

2 large eggs

1 2 ounce package Onion Soup and Dip Mix

½ cup ketchup

1 cup Italian breadcrumbs

¼ cup BBQ sauce or ketchup to glaze

Directions:

1. Spray a bread pan with olive oil spray or line a rimmed baking sheet with parchment spray and spray with olive oil spray. Preheat oven to 350 degrees if serving now.
2. Using a grater, grate the carrots and parsnip medium or coarse until you get approximately 1 ½ cups of shredded vegetables.  (You can use any veggies you prefer).
3. Add veggies, ground meat, eggs, ketchup, soup mix, and breadcrumbs to a large bowl and mash/mix together. 
4. Transfer the mixture to the bread pan or place on the baking sheet and form into a loaf.
5. Bake at 350 for 50 minutes (65 if refrigerating before baking).  Spread ketchup or BBQ sauce over the top for a glaze.  Increase the temperature to 400 degrees. Bake for 15 more minutes.
6. Allow meatloaf to rest for a few minutes before serving.
7. Enjoy I served this with lemon pepper air fried red potato wedges and lemon parmesan green bean fries.