Description
This turkey veggie meatloaf is lean and packed with fragrant veggies and spices. Greek yogurt and a simple glaze keep it super moist and tender!
Ingredients
- FOR THE MEATLOAF:
- 2 whole Carrots, Peeled And Quartered
- 2 stalks Celery, Quartered
- 1 whole Onion, Peeled And Quartered
- 3 cloves Garlic, Peeled
- 2 cups Baby Spinach Leaves, Packed
- 2 pounds Ground Turkey
- 2 whole Eggs
- ½ cups Seasoned Bread Crumbs
- ¼ cups Plain Greek Yogurt
- 1-½ Tablespoon Dijon Mustard
- 1 Tablespoon Ranch Dressing
- ½ Tablespoons Worcestershire Sauce
- ½ Tablespoons Sriracha
- 1 teaspoon Hickory Smoked Sea Salt Or Kosher Salt
- 1 teaspoon Dried Oregano
- ½ teaspoons Smoked Paprika
- ½ teaspoons Coriander
- ½ teaspoons Cumin
- 1 pinch Crushed Red Pepper
- FOR THE GLAZE:
- ⅛ cups Ketchup
- ⅛ cups Ranch Dressing
- 1 dash Sriracha
Preparation
1. In the bowl of a food processor, combine the prepped carrots, celery, onion, garlic cloves and spinach. Run the processor until it is a fine mixture but still has some texture. Transfer the mixture to a big mixing bowl.
2. Into the mixing bowl add the ground turkey, eggs, breadcrumbs, Greek yogurt, Dijon, ranch, Worcestershire, Sriracha, salt, oregano, paprika, coriander, cumin and crushed red pepper. Preheat the oven to 350 F and lightly spray a standard size loaf pan with cooking spray.
3. With clean hands, work the meatloaf ingredients together thoroughly until it is almost like a dough. Transfer it into the loaf pan and make sure it is firmly pressed together into a loaf.
4. In a small bowl mix together the ketchup, ranch and Sriracha for the glaze. Evenly spread the glaze mixture over the meatloaf. Transfer the meatloaf pan to a sheet tray lined with foil to catch anything that boils over and get it in the oven to bake for 50 minutes. It needs to get completely cooked through and bubbly.
5. When done, take the meatloaf out of the oven and let it rest for about 5 minutes, then serve immediately! Enjoy!
