Turkey Vegetable Meatloaf | Constance Escher – Engage Princeton

Name: Turkey Vegetable Meatloaf | Constance Escher – Engage Princeton
Ingredients: 1/2 pound raw ground turkey meat, sauteed in 2 teaspoons olive oil; two large zucchini squash, sliced and sauteed; two large yellow onions, sliced and sauteed; 1/2 cup peeled garlic gloves; 1/2 cup of plain wheat germ; Red pepper flakes, to taste ( 2 tbsp.); One raw egg; Rao’s marinara sauce, 15.5 oz bottle (do not substitute other brands); When nearly cooked, but still hot/warm: pour grated parmesian/or or mozzarella cheese on top.

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Turkey Vegetable Meatloaf with sauteed veggies and Rao’s marinara, perfect for sharing and even better the next day! By Constance Escher.

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Ingredients

1/2 pound raw ground turkey meat, sauteed in 2 teaspoons olive oil
two large zucchini squash, sliced and sauteed
two large yellow onions, sliced and sauteed
1/2 cup peeled garlic gloves
1/2 cup of plain wheat germ
Red pepper flakes, to taste ( 2 tbsp.)
One raw egg
Rao’s marinara sauce, 15.5 oz bottle (do not substitute other brands)
When nearly cooked, but still hot/warm: pour grated parmesian/or or mozzarella cheese on top.