“Vegetarian” Meatloaf

Ingredients

  • 1 can (6oz) no-salt tomato paste
  • ½ cup dry red wine (optional)
  • ½ cup water
  • 2 clove garlic, minced
  • ½ tsp dried basil or 2 fresh basil leaves
  • ½ tsp salt
  • 16oz ground turkey
  • 1 cup oatmeal (we used gluten-free)
  • 2 eggs
  • 2 cups zucchini, grated
  • 1 cup chopped mushrooms

In a small sauce pan combine first 7 ingredients (tomato paste through salt). Bring to a boil then let simmer for 15 minutes, stirring occasionally.

In a separate bowl combine next 5 ingredients (turkey through mushrooms) & ½ cup of the tomato mixture. Mix well.

Shape into loaves & place into an ungreased loaf pan. My loaf pans are packed away, so I just used tinfoil in a long glass pan.

Note: some parents will definitely let their kids combine the meat & veggies into a loaf, but I chose to do that part myself…I’m a bit squeamish about touching raw meat, so I haven’t yet let Addi.

Bake 45 minutes.

Discard drippings, then pour ½ of remaining tomato mixture over the top of the loaf.

Bake another 15 minutes.

Then place on serving platter, cool for 10 minutes, slice & serve with remaining tomato sauce.

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