I really like the extra-lean ground turkey but if I don’t work the ingredients correctly, the meal can come out too dry.  I've been playing with various ingredients in the meatloaf and I think I've got it figured out now.

With the shredded veggies, I am adding moisture into the mixture which creates a tasty meatloaf.  By the time dinner was finished, my wife and I had consumed nearly half of the loaf pan.  The truth is that my wife only had a couple of small pieces which makes me a big fat pig.  NOM NOM NOM. :)



Three Veggie Turkey Meatloaf

- one package of Jennie-O extra-lean ground turkey
- one cup of chopped onion
- one cup of shredded carrot
- one cup of shredded zucchini
- three garlic cloves, diced
- three crimini mushrooms, sliced
- 1/2 cup of Kellogg's corn flake crumbs
- 1/2 cup of organic ketchup
- one egg, lightly beaten
- one tbsp Italian seasoning
- one tsp dried mustard
- 1/4 tsp ground black pepper

Preheat oven to 350 degrees.

Combine the above ingredients and a large bowl and transfer to a greased loaf pan.  Bake for one hour or until juices run clear.

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