Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • ⅓ cup minced shallots
  • ¾ cup finely diced sweet potato
  • ½ cup finely diced zucchini
  • ½ cup finely diced red bell pepper
  • ¾ cup frozen or fresh corn
  • ¾ cup frozen or fresh peas
  • 1 teaspoon finely minced garlic
  • 1 Kosher salt and freshly ground black pepper (to taste)
  • 2 large eggs
  • ½ cup milk
  • ¾ cup Panko bread crumbs
  • 2 tablespoons Worcestershire sauce
  • Pinch cayenne pepper
  • ¼ cup minced fresh parsley
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • ½ cup finely grated Parmesan cheese
  • 2 pounds ground turkey (preferably 85/15 fat ratio)
  • ½ cup ketchup

Instruction

  • Preheat the oven to 350°F. Spray a rimmed baking sheet with nonstick cooking spray.
  • Heat the olive oil in a large skillet over medium high heat. Add the shallots and sweet potatoes and sauté for 3 minutes, then add the zucchini and red bell pepper and sauté for 2 more minutes until the vegetables are starting to soften slightly. Add the corn, peas and garlic and sauté for another 2 minutes, just until the vegetables are all lightly cooked. Season with salt and pepper. Turn the mixture onto a plate and cool to room temperature.
  • In a large bowl, whisk the eggs with the milk, Panko, Worcestershire sauce, cayenne, parsley, thyme and Parmesan cheese. Add the cooled vegetable mixture and stir to blend. Add the turkey and mix well (hands are far and away the best tools for this). Shape the mixture into a rectangular loaf on the prepared baking sheet. Spread the ketchup over the top and sides of the meatloaf.
  • Bake until cooked through, about 50 minutes. Let sit for at least 15 minutes, then slice with a large, sharp knife and serve.