- 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
- Preheat oven to 350°F.
- Grate the zucchini and carrot. Squeeze out excess moisture from the zucchini using a clean kitchen towel or paper towel.
- 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.
- 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.
- Bake in the preheated oven for about 45-55 minutes, or until the internal temperature reaches 165°F and the juices run clear.
- Let the meatloaf rest for about 10 minutes before slicing. This helps it hold its shape when cutting.