Turkey and Veggie Meatloaf

One of my favorite things about meatloaf is how easy it is to prep days in advance and sneak in lots of hidden veggies.  This recipe was adapted from Fixate using vegetables I had in the fridge. 

Recipe adapted from Fixate

Ingredients:

1 pound lean ground turkey

1 large carrot peeled and diced

1 parsnip peeled and diced

½ cup cauliflower diced

½ onion diced

3 cloves garlic diced

½ teaspoon ground thyme

½ teaspoon chili powder

2 tablespoons Worcestershire sauce

½ teaspoon salt

¼ teaspoon ground black pepper

1 large egg

½ cup old fashioned oats

Directions:

1. Preheat oven to 350 if cooking now.  Spray a bread pan with olive oil spray.
2. Dice carrot, parsnip, cauliflower, and onion in a food processor.
3. Spray a nonstick pan with olive oil spray.  Saute vegetables on medium low for 5-10 minutes to soften.  Sprinkle thyme and chili powder over vegetables.
4. Brown turkey meat in another pan and drain.
5. Add turkey and vegetable mixture to a large bowl. Mix to combine.
6. Add Worcestershire, egg, salt, pepper, and oatmeal. Mix
7. Transfer mixture to a bread pan.  Press down gently to flatten. 
8. Bake for 45 minutes if cooking now.  Bake 1 hour after refrigerating.
9. Top with ketchup or barbeque sauce.
10. I served this with mashed cheddar cauliflower (see recipe in Sides/Salads) and steamed peas and corn.