Made with grated zucchini and carrot for moisture and brushed with sweet chili sauce.
Ah, meatloaf…theclassic American supper!
And then there was the grated carrot, which qualified as a vegetable (along with the ketchup).
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Lets just say her motto was Id rather be painting.
I used my mothers eyeball method, and tweaked her recipe by adding some sweet chili sauce and lemon.
(We were low on ketchup that night.)
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I liked the result, which I hereby share with you.
Meatloaf is one of the easiest meals to get on the table.
Sometimes its good to change it up, though,so why not try it with ground turkey?
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Ground chicken would also work here.
Sneak Some Veggies Into Your Meatloaf!
Cooking time will be roughly the same.
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What To Serve With Turkey Meatloaf
Mashed potatoesare a classic side dish for meatloaf, of course.
You could alsobake some russet potatoesalongside the meatloaf in the oven.
Take a deep breath.
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Don’t be a 5 o’clock like my momjust enjoy this tweaked version of her meatloaf.
And also relish the real reason to make it: meatloaf sandwiches for lunch the next day!
Storing and Freezing Turkey Meatloaf
Meatloaf leftovers will keep for about 5 days in the fridge.
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Warm them gently in the microwave, or serve them cold in a meatloaf sandwich!
Like all meatloaf recipes, this one freezes well:
Love Meatloaf?
Try These Other Recipes!
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Turkey Meatloaf
Ground chicken can be substituted for the ground turkey.
Tear the bread into 2-inch pieces.
Pulse in the food processor to make coarse breadcrumbs.
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(Or tear into small crumbs with your fingers.)
Mix until fully blended.
Add the ground turkey.
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Mix well, using your hands.
Try not to overwork the meat.
Form the meatloaf mixture into a rough football shape and transfer to the baking dish.
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(Alternatively, transfer to a loaf pan to bake.)
In a small bowl, mix together the ketchup and remaining 2 tablespoons chili sauce.
With a spoon or brush, spread the chili sauce evenly on top.
The loaf should register 165F in the middle with an instant-read thermometer when done; continue baking if needed.
Remove from the oven and let rest for 10 minutes before slicing and serving.
Leftovers will keep refrigerated for up to 5 days and can be eaten cold or gently reheated.