Turkey & Vegetable Meatloaf

Turkey & Vegetable Meatloaf
Pin Recipe
Course Dinner, Entree, Main Course
Cuisine American, Americana
Servings 8
Calories 180 kcal


  • cup shallots minced
  • ½ cup red bell pepper finely diced
  • 1/2 cup cauliflower rice
  • ¾ cup celery finely diced
  • ¾ cup carrots shredded
  • 1 clove garlic minced
  • ¾ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 large eggs large
  • ½ cup unsweetened almond milk
  • ¼ cup parsley minced fresh
  • 2 tablespoons worcestershire sauce
  • 1 teaspoon thyme chopped fresh
  • 1 pinch cayenne pepper
  • 2 pounds ground turkey 85%-lean
  • ¼ cup ketchup


  • Preheat oven to 350 degrees F. Coat a rimmed baking sheet with cooking spray.
  • Heat oil in a large skillet over medium-high heat. Add shallots and cook, stirring occasionally, for 3 minutes. Add bell pepper and cauliflower rice; cook, stirring, until the vegetables are starting to soften, 2 to 3 minutes. Add celery, carrots and garlic; cook, stirring, for 2 minutes more. Stir in salt and pepper. Turn the mixture onto a plate and cool for 10 minutes.
  • Whisk eggs in a large bowl; whisk in milk, parsley, Worcestershire, thyme and cayenne. Stir in the cooled vegetables. Add turkey and gently but thoroughly mix with your hands or a spoon to combine. Shape the mixture into two loaves (about 6 by 3 inches each) on the prepared baking sheet. Brush the top of each loaf with half the ketchup.
  • Bake until an instant-read thermometer inserted into the center registers at least 160 degrees F, about 40 minutes. Let stand for 15 minutes before slicing.


Calories: 180kcalCarbohydrates: 7gProtein: 29gFat: 4gSaturated Fat: 1gCholesterol: 109mgSodium: 445mgPotassium: 565mgFiber: 1gSugar: 4gVitamin A: 2643IUVitamin C: 22mgCalcium: 50mgIron: 2mg
Keyword 21 day fix, balanced nutrition, cauliflower, healthy reciipes, quick & easy, Turkey, veggies most
Tried this recipe?Let us know how it was!
Mashed Turnips
Pin Recipe
Course meal prep, Side Dish
Cuisine American, Americana
Servings 6
Calories 33 kcal


  • 1 1/2 pounds turnips
  • ¼ cup unsweetened almond milk
  • 1 tablespoon chives chopped
  • 1 teaspoon garlic salt


  • Wash and peel the turnips. Remove the ends and cut the turnips into quarters.
  • Add the turnips to a pot and cover with water. Bring the water to a boil, cooking the turnips for about 35 minutes or until easily pierced with a fork.
  • Drain the liquid from the pot and turn off the heat. Add the almond milk.
  • Use a potato masher to mash the turnips. For a smoother consistency, use an immersion blender to mash the turnips.
  • Season with chives and garlic salt.
  • Serve hot.


Calories: 33kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 477mgPotassium: 217mgFiber: 2gSugar: 4gVitamin A: 22IUVitamin C: 24mgCalcium: 47mgIron: 1mg
Keyword turnip, Veggies, veggies most
Tried this recipe?Let us know how it was!

Featured Recipes

Portuguese Kale Soup 

Lunch, soup

Soutwest Chicken 

Dinner, lunch, salad

Mexican Sweet Potato Skins

Appetizer, lunch, snack

Sign Up


Get access to all of our AWESOME recipes!


Drop Us a Line

Don’t be shy. Let us know if you have any questions!