Turkey + Veggie Meatloaf

 (makes 6 servings)

• 1 lb ground turkey
• 1/2 cup whole wheat breadcrumbs or ground oats
• 1/2 cup grated zucchini (about 1 small zucchini)
• 1/2 cup grated carrot (about 1 medium carrot)
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

1. Preheat oven to 350°F.
2. Grate the zucchini and carrot. Squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towel.
3. In a large bowl, combine the ground turkey, breadcrumbs (or oats), grated zucchini, grated carrot, chopped onion, minced garlic, egg, Worcestershire sauce, oregano, thyme, salt, and black pepper. Mix until just combined; avoid overmixing to keep the meatloaf tender.
4. Transfer the mixture to a loaf pan and shape it into a loaf. If you prefer, you can also shape it into a freeform loaf on a baking sheet lined with parchment paper.
5. Bake in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 165°F and the juices run clear.
6. Let the meatloaf rest for about 10 minutes before slicing. This helps it hold its shape when cutting.