Lean Turkey Meatloaf with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Meatloaf with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatloaf with Roasted Vegetables

Enjoy a light yet satisfying twist on classic meatloaf, featuring lean ground turkey blended with fresh veggies and whole wheat breadcrumbs, baked to perfection and served alongside a colorful medley of roasted broccoli and bell pepper. This dish is bursting with wholesome flavors, a hint of savory spices, and a delightful texture that makes every bite comforting and nutritious.

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NUTRITION

385kcal
Protein
48.4g
Fat
4.9g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (141g)

1 large Egg White (33g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1/2 cup chopped Carrot (61g)

1/2 cup chopped Zucchini (90g)

1/3 cup diced Red Bell Pepper (40g)

1/4 cup diced Onion (40g)

1 cup Broccoli Florets (91g)

1 medium Bell Pepper, sliced (50g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a large bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped carrot, zucchini, diced red bell pepper, and diced onion. Season with garlic powder, salt, and pepper.

  • 3

    Mix the ingredients gently until just combined, being careful not to overwork the mixture.

  • 4

    Form the mixture into a loaf shape and place it in a lightly greased baking dish.

  • 5

    Bake the meatloaf in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F.

  • 6

    While the meatloaf bakes, prepare the roasted vegetables by tossing the broccoli florets and sliced bell pepper with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Place the vegetables in the oven during the last 15 minutes of the meatloaf's cooking time and roast until tender and slightly charred.

  • 8

    Once cooked, let the meatloaf rest for 5 minutes before slicing and serving alongside the roasted vegetables.

Lean Turkey Meatloaf with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Turkey Meatloaf with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatloaf with Roasted Vegetables

Enjoy a light yet satisfying twist on classic meatloaf, featuring lean ground turkey blended with fresh veggies and whole wheat breadcrumbs, baked to perfection and served alongside a colorful medley of roasted broccoli and bell pepper. This dish is bursting with wholesome flavors, a hint of savory spices, and a delightful texture that makes every bite comforting and nutritious.

NUTRITION

385kcal
Protein
48.4g
Fat
4.9g
Carbs
45.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (141g)

1 large Egg White (33g)

1/4 cup Whole Wheat Breadcrumbs (30g)

1/2 cup chopped Carrot (61g)

1/2 cup chopped Zucchini (90g)

1/3 cup diced Red Bell Pepper (40g)

1/4 cup diced Onion (40g)

1 cup Broccoli Florets (91g)

1 medium Bell Pepper, sliced (50g)

1/2 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    In a large bowl, combine the lean ground turkey, egg white, whole wheat breadcrumbs, chopped carrot, zucchini, diced red bell pepper, and diced onion. Season with garlic powder, salt, and pepper.

  • 3

    Mix the ingredients gently until just combined, being careful not to overwork the mixture.

  • 4

    Form the mixture into a loaf shape and place it in a lightly greased baking dish.

  • 5

    Bake the meatloaf in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F.

  • 6

    While the meatloaf bakes, prepare the roasted vegetables by tossing the broccoli florets and sliced bell pepper with a light drizzle of olive oil, salt, and pepper on a baking sheet.

  • 7

    Place the vegetables in the oven during the last 15 minutes of the meatloaf's cooking time and roast until tender and slightly charred.

  • 8

    Once cooked, let the meatloaf rest for 5 minutes before slicing and serving alongside the roasted vegetables.