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Turkey Veggie Meatloaf Recipe

This vegan turkey veggie meatloaf recipe uses plant-based protein, colorful vegetables, and gentle seasoning.It creates a moist, sliceable main that feels wholesome without lecturing your appetite.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 295
Ingredients Method Notes

Ingredients
  

  • Plant-based turkey-style protein crumbles – 300 g
  • Rolled oats – ½ cup 40 g
  • Unsweetened almond milk – ½ cup 120 ml
  • Carrot grated – ½ cup (60 g)
  • Zucchini grated and squeezed – ½ cup (70 g)
  • Onion finely chopped – ¼ cup (30 g)
  • Garlic minced – 1 teaspoon
  • Olive oil – 1 tablespoon
  • Soy sauce – 1 tablespoon
  • Tomato ketchup – 3 tablespoons
  • Ground flaxseed – 1 tablespoon
  • Water – 2½ tablespoons
  • Dried parsley – 1 teaspoon
  • Black pepper – ½ teaspoon

Method
 

  1. Preheat oven to 180°C and grease loaf pan lightly.
  2. Mix flaxseed with water and rest 5 minutes until thick.
  3. Combine oats and almond milk, soaking 3 minutes.
  4. Add protein, vegetables, flax mixture, oil, soy sauce, parsley, pepper, and two tablespoons ketchup.
  5. Mix gently until evenly combined without crushing texture.
  6. Press mixture firmly into loaf pan.
  7. Spread remaining ketchup evenly over surface.
  8. Bake for 35 minutes until set and lightly browned.
  9. Rest loaf 5 minutes, then slice neatly.

Notes

Nutritional Values (Per Serving)

  • Calories: 295 kcal
  • Total Fat: 7 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 34 g
  • Fiber: 6 g
  • Protein: 25 g

Vitamins and Minerals (Per Serving, % DV – Max 5)

  • Vitamin A: 35%
  • Vitamin B12: 22%
  • Iron: 24%
  • Calcium: 18%
  • Potassium: 15%

Additional Notes and Flavor Tips

Add thyme if you enjoy gentle herbal notes.
Serve with mashed cauliflower or steamed greens.
Leftovers reheat beautifully and judge rushed lunches silently.