A delightful twist on the classic meatloaf, incorporating ground turkey and hidden vegetables for a nutritious and flavorful meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
In a small bowl, combine the milk and breadcrumbs, allowing them to soak while you prepare the other ingredients.
Soaking breadcrumbs helps to keep the meatloaf moist.
Grate the carrot and zucchini, then pat them dry with a paper towel to remove excess moisture.
Removing moisture prevents the meatloaf from becoming too watery.
In a large bowl, combine the ground turkey, grated vegetables, chopped onion, egg, and cheese.
Mix gently to avoid compacting the mixture, which can make the meatloaf dense.
Add the soaked breadcrumbs to the turkey mixture, along with the salt, pepper, and Worcestershire sauce. Mix until just combined.
Overmixing can lead to a tough texture, so mix just until combined.
Transfer the mixture to a greased loaf pan, pressing it down gently to shape it.
Greasing the pan ensures easy removal after baking.
Spread the ketchup evenly over the top of the meatloaf.
For a tangy twist, mix ketchup with a bit of mustard or hot sauce.
Bake in the preheated oven for 50-55 minutes, or until the internal temperature reaches 165°F (74°C).
Using a meat thermometer ensures the meatloaf is cooked through.
Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Resting allows the juices to redistribute, making the meatloaf more flavorful.
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