Vegetable Turkey Loaf Recipe

Name: Vegetable Turkey Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces ground turkey (I use a 85/15 mix if you use leaner ground turkey you might want to increase the sour cream to 1/3cu); 2 carrots (medium sized and diced finely); 1 celery (large finely diced); 10 ounces frozen spinach (thawed and squeezed of all its excess juices); 12 larage onion (finely diced, I use Spanish onions); 4 minced fresh garlic cloves; 1 cup breadcrumbs (I use Italian seasoned); ⅓ cup parmesan cheese (grated); 1 large egg; ¼ cup sour cream; salt and pepper (I find 3/4 tsp of kosher salt and 1/2 tsp of pepper works best for us)

Servings: persons

20 ounces ground turkey (I use a 85/15 mix if you use leaner ground turkey you might want to increase the sour cream to 1/3cu)
2 carrots (medium sized and diced finely)
1 celery (large finely diced)
10 ounces frozen spinach (thawed and squeezed of all its excess juices)
12 larage onion (finely diced, I use Spanish onions)
4 minced fresh garlic cloves
1 cup breadcrumbs (I use Italian seasoned)
⅓ cup parmesan cheese (grated)
1 large egg
¼ cup sour cream
salt and pepper (I find 3/4 tsp of kosher salt and 1/2 tsp of pepper works best for us)

1
Preheat oven to 325.
2
Place diced carrots, celery, thawed spinach, 1/2 onion in a large pan with 3TB of olive oil over medium heat.
3
Add 1/4 tsp of kosher salt and saute for 5 minutes.
4
Add minced garlic and saute for an additional 2 minutes .
5
Remove pan from heat and let cool.
6
(This step is optional, I have made this meat loaf skipping this step but I find sauteing the vegetables brings out the flavors).
7
Meanwhile add ground turkey, bread crumbs, parmesan cheese, egg, sour cream , salt and pepper to a large bowl.
8
Add saute vegetables to the bowl of the rest of ingredients and mix well to combine.
9
Pour into a prepared baking loaf pan( I find that baking spray with a little flour works best for an easy release).
10
Bake at 325 for 1hr 15- 30 minutes on last oven rack ( cover with foil the last 15- 30 minutes of cooking if it gets to brown on top and you don't like a crust).

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 ounces ground turkey (I use a 85/15 mix if you use leaner ground turkey you might want to increase the sour cream to 1/3cu), 2 carrots (medium sized and diced finely), 1 celery (large finely diced), 10 ounces frozen spinach (thawed and squeezed of all its excess juices), and more.

Yes, Vegetable Turkey Loaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Turkey Loaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions