Turkey Meatloaf with Carmelized Parsnips & Carrots

It’s finally starting to get cold in New York, and the change in weather has been signaled by the arrival of parsnips in my local grocery stores. This seasonal vegetable can be cooked in any variety of ways, including boiling, baking and even pureeing. My carmelized parsnips and carrots are a great vegetable side dish for the holiday season, and who doesn’t love a warm slice of meatloaf after a cold and rainy day? Using turkey in place of beef or pork cuts down on calories, while the sundried tomatoes add a pop of flavor in each bite.

Shopping List

For the meatloaf:

• 30 oz. of ground turkey (about 1.5 packages)
• 1 large egg
• 3 cloves garlic, chopped
• ½ cup of chopped sundried tomatoes
• ½ of an onion, chopped
• ¼ cup garlic & herb breadcrumbs
• Pinch of salt & pepper
• Ketchup
• Cooking spray
  

For the parsnips & carrots:

• 1 lb. parsnips
• 1 lb. carrots
• 1 Tablespoon chopped fresh thyme
• 1/3 cup brown sugar
• Salt & pepper to taste
• Olive oil

Recipe

For the meatloaf:

Pre-heat the oven to 350º.

In a large bowl combine the ground turkey with the egg, chopped garlic, chopped sundried tomatoes, chopped onion, breadcrumbs, and a pinch of salt and pepper.

Use your hands to mix the ingredients together and to form the mixture into a loaf.

Place the meatloaf on a large cookie sheet that has been greased with cooking spray.

Brush enough ketchup over the top of the meatloaf so that it is well coated.

Bake the meatloaf for between 50 minutes and one hour. Allow it to rest before slicing and serving.

For the parsnips & carrots:

Pre-heat the oven to 350º.

Peel the parsnips and carrots and cut them lengthwise into sections.

Place the parsnips and carrots on a cookie sheet and coat with olive oil.

Sprinkle the chopped thyme, a pinch of salt and pepper and the brown sugar over the veggies.

Bake the veggies for 20 minutes, toss them, and then bake them for an additional 15 minutes.

Carmelized parsnips and carrots with fresh thyme.