Vegetables are the most important and nutritious food available. It’s important to get them into our diet as much as possible, so I often incorporate them into recipes that typically don’t include them. I shared pictures of a veggie turkey loaf I had made for dinner on my personal FB page two weeks ago and people have been asking me to get them the recipe ever since. Here it is, finally written down!
Ingredients
1 small onion
2 cloves if garlic
1 small zucchini
3 celery stalks
2 carrots
4 stalks of chard
1 1/2 teaspoons sea salt
1/2 cup organic ketchup
2 1/2 to 3 pounds ground turkey (preferably organic and grass fed)
1 1/4 cups of gluten free seasoned bread crumbs (this actually mixes with the moisture from the veggies making a delicious, thick sauce)
3/4 cups of a good BBQ sauce. I like Stonewall Kitchen’s Maple Chipotle Grill Sauce, though there are healthier, organic options. The flavor really makes everything pop. You can also use ketchup instead.
Pre-oven steps
Directions
Wash all vegetables and then finely chop them using a mini food processor (I rely on this kitchen gadget at least twice a day). Stir in the ketchup, the breadcrumbs and the salt. Add the ground turkey and hand mix all of the ingredients evenly. Next, put the mixture in a glass baking dish and shape. This recipe makes 2 medium sized loaves. When finished shaping, brush on the BBQ sauce. Next, bake in the oven at 350 for 45-50 minutes. The moisture from the veggies will mix with the breadcrumbs to create a gravy around the loaves. Let it cool a bit before serving.
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