Lean Turkey Meatloaf with Roasted Root Vegetables

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

Lean Turkey Meatloaf with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatloaf with Roasted Root Vegetables

Savor a comforting, lean turkey meatloaf brimming with finely grated carrots, parsnips, and onions, bound with egg whites and wholesome oats. This beautifully baked dish comes with a vibrant side of roasted root vegetables lightly tossed in olive oil and fresh parsley, offering a perfect balance of savory flavor and clean nutrition.

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NUTRITION

447kcal
Protein
37.6g
Fat
19g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

2 Egg Whites

2 tablespoons Rolled Oats

1 medium Carrot (grated, for meatloaf)

1 small Parsnip (grated, for meatloaf)

1/4 Red Onion (finely chopped)

1 Garlic Clove (minced)

1 tablespoon Fresh Parsley (chopped)

1/2 medium Extra Carrot (diced for roasted side)

1/2 small Extra Parsnip (diced for roasted side)

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a small loaf pan.

  • 2

    In a large bowl, combine the lean ground turkey, egg whites, and rolled oats. Mix gently to incorporate.

  • 3

    Grate the medium carrot and small parsnip intended for the meatloaf. Finely chop the red onion and mince the garlic. Add these along with the chopped parsley to the turkey mixture.

  • 4

    Season the mixture with salt and pepper. Mix until well combined, being careful not to overwork the meat.

  • 5

    Transfer the mixture into the prepared loaf pan and shape into a compact loaf.

  • 6

    Place the loaf in the oven and bake for 30-35 minutes or until the internal temperature reaches 165°F (74°C).

  • 7

    While the meatloaf is baking, prepare the roasted root vegetables side. In a small bowl, combine the extra diced half carrot and half parsnip. Drizzle with 1 teaspoon olive oil and season lightly with salt and pepper.

  • 8

    Spread the seasoned vegetables on a small baking sheet. Once the meatloaf has been in the oven for about 15 minutes, add the tray with the vegetables and roast for the remaining 15-20 minutes until tender and lightly caramelized.

  • 9

    Remove both the meatloaf and roasted vegetables from the oven. Let the meatloaf rest for 5 minutes, then slice and serve with the roasted root vegetables on the side.

Lean Turkey Meatloaf with Roasted Root Vegetables

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

Lean Turkey Meatloaf with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Lean Turkey Meatloaf with Roasted Root Vegetables

Savor a comforting, lean turkey meatloaf brimming with finely grated carrots, parsnips, and onions, bound with egg whites and wholesome oats. This beautifully baked dish comes with a vibrant side of roasted root vegetables lightly tossed in olive oil and fresh parsley, offering a perfect balance of savory flavor and clean nutrition.

NUTRITION

447kcal
Protein
37.6g
Fat
19g
Carbs
35.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Lean Ground Turkey

2 Egg Whites

2 tablespoons Rolled Oats

1 medium Carrot (grated, for meatloaf)

1 small Parsnip (grated, for meatloaf)

1/4 Red Onion (finely chopped)

1 Garlic Clove (minced)

1 tablespoon Fresh Parsley (chopped)

1/2 medium Extra Carrot (diced for roasted side)

1/2 small Extra Parsnip (diced for roasted side)

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C). Lightly grease a small loaf pan.

  • 2

    In a large bowl, combine the lean ground turkey, egg whites, and rolled oats. Mix gently to incorporate.

  • 3

    Grate the medium carrot and small parsnip intended for the meatloaf. Finely chop the red onion and mince the garlic. Add these along with the chopped parsley to the turkey mixture.

  • 4

    Season the mixture with salt and pepper. Mix until well combined, being careful not to overwork the meat.

  • 5

    Transfer the mixture into the prepared loaf pan and shape into a compact loaf.

  • 6

    Place the loaf in the oven and bake for 30-35 minutes or until the internal temperature reaches 165°F (74°C).

  • 7

    While the meatloaf is baking, prepare the roasted root vegetables side. In a small bowl, combine the extra diced half carrot and half parsnip. Drizzle with 1 teaspoon olive oil and season lightly with salt and pepper.

  • 8

    Spread the seasoned vegetables on a small baking sheet. Once the meatloaf has been in the oven for about 15 minutes, add the tray with the vegetables and roast for the remaining 15-20 minutes until tender and lightly caramelized.

  • 9

    Remove both the meatloaf and roasted vegetables from the oven. Let the meatloaf rest for 5 minutes, then slice and serve with the roasted root vegetables on the side.