Turkey Veggie Meatloaf Patties
These Turkey Veggie Meatloaf Patties are stuffed full of veggies. A healthier option to traditional meatloaf that takes less time to get on the table!
Ingredients
Meatloaf Patties
- 1 tbsp olive oil
- 1/2 large onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, grated
- 10 oz baby bella mushrooms, chopped
- 3/4 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp worcestershire sauce
- 1/2 cup ketchup
- 1 large egg
- 3/4 cup breadcrumbs, regular or panko
- 1 1/2 lbs (24 oz) ground turkey, 93% lean
Meatloaf Glaze
- 1/2 cup ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tbsp yellow mustard
Instructions
- In a large skillet over medium heat, add the olive oil, garlic and onions. Saute until soft and transparent. Add in the grated carrots, chopped mushrooms, kosher salt. and ground pepper. Cook until the vegetables are soft and there are no more juices in the bottom of the pan.
- Remove from heat and transfer the veggie mixture to a large bowl to cool slightly. You do not want the veggies to be hot when you add it to the meatloaf mixture.
- Once the veggie mixture has cooled slightly, add the worcestershire sauce, ketchup, egg, and breadcrumbs. Mix together until they are evenly combined. Add the ground turkey and mix to combine, trying not to over-mix.
- Divide the mixture into 9-10 portions, about 5 ounces each. Shape each portion into a ball and gently flatten. Holding in one hand, use your other hand and thumb to shape into a patty shape rotating as needed to get an even thickness. Continue until you have all of the patties formed. Alternatively, you can shape your patties as you place them into your skillet
- Place a large skillet on medium heat, adding a little vegetable oil if needed. Once your pan is hot, place as many patties that can comfortably fit, you do not want your patties to be touching.
- Cook 4-5 minutes on the first side, then flip when the patty is nicely caramelized. Once flipped, add about 1 tbsp. of the meatloaf glaze over each patty and cover with a lid to cook for an additional 4-5 minutes or until the internal temperature reaches 165°F.
- Repeat cooking instructions with remaining meatloaf patties.
Notes
- I have made this recipe with both regular bread crumbs and panko, I do not notice a big difference between the two. I usually use what I have on hand.
- If you want to make sure the meatloaf is seasoned to your tastes, I recommend frying up a small piece before cooking all of the patties so you can adjust as needed. I always do this when trying new meatloaf or meatball recipes!
- You can easily substitute different veggies depending on your tastes.
- These freeze well and are nice for when you want an easy meal or don't feel like cooking.
Tried this recipe?Let us know how it was!