Derrick and I've been making this Turkey Meatloaf for a really long time. We will often make it for dinner one night and eat on it for at least a couple of lunches.
We typically bake this--but when Derrick bought a Traeger, he decided to smoke it and OMG. It's next level. So, if you have a partner that loves to grill and smoke meats, delegate!!
I like to pair this up with some roasted veggies: green beans, squash, carrots, potatoes and a green leafy salad.
2 lbs. raw 93% lean ground turkey
1 cup all-natural mild salsa
1 green pepper, finely diced
1 red pepper, finely diced
1 large zucchini, finely diced
1 cup whole-wheat bread crumbs
2 large eggs, lightly beaten
3 cloves garlic, finely chopped
1 tsp. sea salt (or Himalayan salt)
Ground black pepper (to taste; optional)
Fresh chopped parsley (for garnish; optional)
Preheat oven to 375° F.
Combine turkey, salsa, veggies, bread crumbs, eggs, garlic, salt, and pepper in large bowl and mix well.
Shape mixture into shape of a loaf and place on ungreased 13 x 9-inch baking pan.
Bake for 60 to 70 minutes, or until center is no longer pink and meat is cooked through.
Let stand 10 minutes before serving.
Split into 6 servings.
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