Confetti Turkey Loaf
Love yourself more (and hide veggies from your kiddos) in this turkey loaf. Just by calling them to dinner for Confetti Turkey Loaf, see how their opinions change! Beyond the beauty of a one dish meal, Confetti Turkey Loaf makes an awesome sandwich for lunch or the next dinner. If your crowd is big, it is easy to make a second Confetti Turkey Loaf at the same time. Serve it up for a couple of meals or freeze the second one. Love the special touch of sliced tomatoes on the top before baking.
1 lb ground turkey (or grass fed beef). Get the one with just turkey. I see rosemary on turkey labels and that’s okay but don’t get anything with ‘natural flavor’ which might have MSG or other unwanted ingredients.
1 egg whisked
½ cup grated carrots
½ cup grated zucchini
½ cup finely chopped red pepper
1 Tbsp gluten free Worcestershire sauce
½ tsp finely ground sea salt
1 big fat Tbsp whole grain mustard
½ tsp garlic granules
3 Tbsp fresh chopped dill or cilantro
1-2 organic heirloom tomatoes sliced thin
Heat oven to 375 degrees.
Mix all ingredients except tomatoes together until even consistency and well blended.
Line a loaf or baking pan with parchment paper.
Mold your loaf into the dish. Top with tomatoes.
Bake for about an hour, until internal temperature is at least 165 degrees and no longer pink.
Serve with oven roasted or boiled potatoes and green beans for the full family dinner effect!