NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Turkey

1 Large Egg

1/4 cup Rolled Oats

1/4 medium Onion (chopped)

1 Garlic Clove

1 Medium Carrot

1/2 Medium Zucchini

1/2 Medium Red Bell Pepper

1/2 cup Low Sodium Chicken Broth

1 tsp Whole Wheat Flour

Salt & Pepper to taste

PREPARATION

• 1

  Preheat the oven to 375°F. Line a baking sheet with parchment paper.

• 2

  In a bowl, combine the lean ground turkey, egg, oats, chopped onion, minced garlic, salt, and pepper. Mix until just combined, being careful not to overwork the meat.

• 3

  Form the mixture into a loaf shape and place it on the baking sheet.

• 4

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

• 5

  Meanwhile, chop the carrot, zucchini, and red bell pepper into evenly sized pieces. Toss with a little salt, pepper, and a drizzle of olive oil if desired.

• 6

  Spread the vegetables on a separate baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

• 7

  For the gravy, in a small saucepan, whisk together the low sodium chicken broth and whole wheat flour. Bring to a simmer over medium heat, stirring until it thickens slightly, about 3-5 minutes. Adjust seasoning with salt and pepper.

• 8

  Once the meatloaf is cooked, remove from the oven and let it rest for a few minutes before slicing.

• 9

  Serve slices of the meatloaf with a side of roasted vegetables and drizzle the savory gravy over the top.