Wednesday, May 19, 2010

Ciao to Chopping Meatloaf

A long, long time ago... in January... I made the decision to purge all of the recipes that I had collected over the years. I challenged myself to try a new recipe a day. This post laid out the challenge and explained how I was starting. An empty recipe box with the exception of 5 recipes that I knew were good enough for a place in the box. Well, last night I decided that I had to make one of those recipes. I figured my little group of readers may enjoy this recipe and I had all of the ingredients in the house. I made my version of the Women's Health Ciao to Chopping Meatloaf. Unfortunately, you can't find this recipe on their website probably because this was from one of their first magazines. This recipe was one of my first "reliables" that I probably made at least once every other week. I've even served this dinner to the majority of our friends throughout the last couple of years.

Last night dinner was no exception, it was fantastic. You can tell by the green and orange that you can see in the photo that I use a little more than the recommended amount of zucchini and carrots. I served the meatloaf with a side of roasted beets. I washed, peeled, and cut the beets into chunks. Then drizzled them with extra virgin olive oil and sprinkled with salt and pepper. They went into the oven at 375 for ten minutes, then flipped them and put them back in for another ten minutes. Delicious!

Matt and I both recommend this recipe so the recipe was quickly put back into my recipe box.

Ciao to Chopping Meatloaf

Serves 4


1 pound (lb.) extra-lean ground turkey
1 egg (or 2 egg whites)
1/2 c. whole wheat panko bread crumbs (or any plain bread crumbs)
1/2 c. grated carrots
1/4 c. grated zucchini (I typically put 1 whole zucchini in the food processor and use it all)
1 T. Worcestershire sauce
1 t. dried sweet basil
1 t. dried oregano
1 t. Italian seasoning
1 t. garlic powder
1 t. salt
olive oil spray

Preheat oven to 375F. Spray nonstick loaf pan with olive oil spray. Mix all ingredients. Press into pan. Bake for 35-40 minutes or until there is no pink.
*40 minutes was a little too long last night. I recommend checking it after 35 to ensure it doesn't get too dry*


  1. Hmmmn... The green and orange colors would make our kids turn up their noses if I serve that on their plate. I wouldn't mind a couple more flavors added though - in natural or powdered form. One would have to be onion.

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  3. Love this recipe! So glad I came across it on here. I want to share it with a friend, and I knew it was from one of my first issues of Women's Health and had searched to no avail (I figured sharing was easier than copying down by hand). We love this meatloaf in our house.