Turkey Meatloaf with "Sneaky Veggies"

Chef Hannah’s Loaded with “Sneaky Veggies” Turkey Meatloaf

June 26, 2024

Okay where do I begin with this incredible Turkey Meatloaf recipe! I’m a newly converted plant based eater to eating meat occasionally. I’m not ready for a steak on the grill, nor do I know how to confidently cook a steak yet. Give me a couple years and we will see where I am at in my journey! But for now, I am still really learning how to cook meat. I feel like a beginner cook again which is crazy! I’ve been cooking for so long and love food, but when it comes to cooking meat it is a totally different ballgame.

Intimated by cooking meat I reached out to my friend Hannah who is a chef and business owner of Wilde Roots Provisions in Washington! She is an adventure chef and focuses on plant based healthy living food but in her home cooking she cooks with meat! The perfect person to teach me how to cook a delicious meaty dish that is packed with vegetables! This meatloaf was what was on the menu at her house for dinner that night so she came over and we doubled it (so fun!). Sidebar: More moms need to do this. Just get together and cook dinner together and split the meal and cost with each other. Our kids played and were so happy too!

Okay, back to this Turkey meatloaf recipe. Another reason why we picked this recipe for me to learn is that it is loaded with “sneaky veggies” so the kids get tons of vegetables in their diet with this meal and it is kind of a good gateway for someone who is use to eating plant based. It felt about 50/50 ratio of plants to meat. Plus turkey is a crowd pleaser meat as it is not very flavorful. The Turkey Meatloaf really gets its flavor from the vegetables, herbs and the yummy sauce on top! We hope you love this recipe and find that it becomes a weeknight dinner staple at your house too!

This recipe would be perfect to drop off to a postpartum friend or even freeze well for an easy meal to bust out of your freezer on a busy day. This Turkey Meatloaf is a fan favorite with both Chef Hannah’s kids and mine! The whole pan doesn’t survive to be put the fridge for leftovers. We often serve this meatloaf with sweet potato wedges roasted in the oven.

If you are local to the Eastside of Seattle area check out Wilde Roots Provisions at the North Bend and Issaquah Farmers Market or stop by Freestone Collective in Snoqualmie for her killer banana bread and other grab and go food or mochi waffle mix. Thanks Hannah!

Turkey Meatloaf with “Sneaky Veggies”

Turkey Meatloaf with Zucchini, Carrots, Kale, Onion & Bell Peppers
Prep Time30 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Keyword: dinner, kid friendly food, main course, meatloaf, summer dinner, turkey, weeknight meal
Servings: 6
Author: Chef Hannah of Wilde Roots Provisions


  • 2 tbsp avocado oil
  • 1 large yellow onion
  • 2 zucchinis, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 carrots, shredded shred with cheese grater or food processor
  • 3 cloves garlic, warmed and smashed to a paste with flaky salt
  • 1 large egg, beaten
  • 2 springs of freshly chopped thyme (optional)
  • 1/4 cup freshly chopped basil (optional)
  • 1/4 cup freshly chopped parsley (optional)
  • 2 lbs organic ground turkey
  • 1 cup panic breadcrumbs no salt or seasoning added
  • 1/2 cup freshly grated parmesan reggiano cheese
  • 1 1/2 cup organic unsweetened ketchup unsweetened or no sugar added
  • 1/2 cup balsamic vinegar


  • Preheat your oven to 425 degrees F. Heat your oil in a large cast iron sauté pan over medium-high heat. Add the onion and cook down until translucent. Add the zucchini, bell peppers and carrots and cook until soft. Add garlic last and season with salt and pepper. Turn off heat and let cool.
  • Whisk the egg and add to a large bowl with the herbs, turkey, breadcrumbs, and cheese. Add 1/2 cup of ketchup and 2 tablespoons of balsamic vinegar to your cooling vegetables. Mix in your cooled veggies to your large bowl with turkey until combined.
  • Gently press the mixture into a 9 by 13 rectangle pan. Whisk together your remaining ketchup and balsamic vinegar to make a sauce. Add the sauce to the top of your meatloaf and spread to create an even layer.
  • Bake your meatloaf in the oven uncovered for 60 to 75 minutes. Let rest for 10 minutes before slicing.


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