Sweet Jenna’s Turkey and Veggie Meatloaf

Right after we had our baby a bunch of my sweet, loving friends brought over meals to bless our family with. And I have some seriously talented friends because they were SO good! One of my favorites was this turkey and veggie meatloaf that was so stinking good that I literally ate HALF of it in one sitting. I know, I surprised myself, too.

And then I immediately started begging my friend for the recipe.

Ingredients: 

1 lb ground turkey

2 eggs

1 cup old fashioned oats

1/2 chopped onion

1/2 cup feta

1 ts poultry seasoning

1 ts garlic salt

1 ts pepper

1 ts basil

1 ts thyme

1 ts oregano

3 cups chopped veggies (Use whatever you have on hand! Some suggestions might include green and red peppers, mushrooms, kale, spinach, zucchini, carrots) – I used carrots, spinach, kale and peppers)

The sauce

1 cup ketchup

1/4 cup brown sugar

1 TBSP ground mustard

Directions:

1. Add everything into a large bowl and mix well with your hands. Even when you think it’s all incorporated, keep mixing. Then, form a loaf and bake on a greased pan at 350* for about 1 hour.

2. Mix the ketchup, brown sugar and ground mustard in a small bowl and spread over the top of the loaf and bake an additional 10 minutes.

Tip: I doubled the recipe when I made it so that I could freeze one loaf and have it later. (To myself, in hiding. Because yum….) To freeze easily, I decided to put it in a loaf pan, but after talking to Jenna we deemed it best to cook out of the pan because she wasn’t a fan of how the juices settled around the sides of the meatloaf when she tried it in a pan AND the ketchup sauce is so good that you will want it to cover as much of the loaf as possible.

Since Franklin is sensitive to dairy, I left the feta cheese out, and it was still so good! But, I do think the feta adds that little something extra so if you can, include it!

Enjoy!