Happy Monday! What an absolutely beautiful 4th of July weekend! It was such a perfect weekend to relax by the lake and play lots of frisbee with Cora. We didn't do anything fancy this year for the 4th- we had a BBQ and watched fireworks on the lake. I got my family to try grilled watermelon and it was a smashing success! The fireworks were great too- there were a lot of really cool shaped ones. I was definitely up way past my bedtime :)
Even though I was up late for the fireworks I still got up early to meal prep. I want to make sure that I have good lunches to eat throughout the week and it saves money by not having to buy lunch. I wanted to make meatloaf, but I make veggie meatloaf. It's chalk full of delicious veggies that make it so moist and just unbelievably delicious!
- 1 package (20 oz) lean ground turkey
- 1/2 red or sweet onion, finely diced
- 1 zucchini, grated
- 1 red bell pepper, grated
- 1 medium carrot, grated
- 1/3 cup Glutino gluten free breadcrumbs (original)
- 3 tablespoons liquid egg white
- 1 teaspoon olive oil
- ground black pepper, to taste
- minced garlic, to taste
Preheat the oven to 350F degrees.
In a large mixing bowl combine all ingredients. I found it easiest to use my hands, but you can also use a fork. Make sure the veggies and meat are well blended.
Spray a loaf pan with nonstick cook spray or coconut oil.
Spread the meat and veggies evenly into the loaf pan.
Bake at 350F degrees for 50-55 minutes.
Slice into the meatloaf to check for doneness, if the inside is no longer pink it is done.
Allow the meatloaf to cool before storing in the refrigerator or freezer. I cut the meatloaf into 4 large slices, but you can cut the pieces smaller.
Nutrition per serving:
|Amount Per Serving|
|% Daily Value *|
|Total Fat 12 g||18 %|
|Saturated Fat 3 g||17 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 100 mg||33 %|
|Sodium 251 mg||10 %|
|Potassium 358 mg||10 %|
|Total Carbohydrate 15 g||5 %|
|Dietary Fiber 2 g||9 %|
|Sugars 7 g|
|Protein 30 g||60 %|
|Vitamin A||61 %|
|Vitamin C||81 %|