Turkey and Vegetable Meatloaf

from ButterYum
makes 8 servings

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 large carrots, chopped
  • 2 ribs celery, chopped
  • 6 ounces white or cremini mushrooms, chopped
  • 3 cloves garlic
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds ground turkey
  • 1 cup panko breadcrumbs 
  • 2 large eggs, beaten
  • 1/2 teaspoon worcestershire sauce
  • 1/2 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon dijon mustard


  1. Preheat oven to 350F and line a half sheet pan with nonstick foil.
  2. Place onion, carrots, celery, mushrooms, and garlic in a food processor and pulse until finely ground, processing in batches as needed.
  3. In a large skillet over medium high heat, cook ground vegetables, salt, and pepper in oil for about 10 minutes, stirring frequently, until excess liquid evaporates and the color of the vegetables darken slightly.  
  4. Remove the vegetables from the heat, stir in the Italian seasoning, and allow the mixture to cool before proceeding.
  5. In a large mixing bowl, combine the cooled vegetable mixture, ground turkey, panko breadcrumbs, beaten eggs, and worcestershire sauce; mix very well until they are evenly distributed.
  6. Place the turkey mixture on the prepared half sheet pan and shape into a loaf.  
  7. In a small bowl, combine ketchup, brown sugar, and mustard; pour evenly over meatloaf.
  8. Bake in center of preheated oven for 35-40 minutes, or until it reaches an internat temperature of 165F; rest for 10 minutes before serving.

adapted from laurainthekitchen.com