It's time for another round of 'hide-the-veggies'!

This meatloaf is packed with flavor and loaded with vegetable on top of vegetable.​ The heaping half cup of zucchini in this recipe went entirely unnoticed by every mouth it came across. Sneaky, sneaky zucchini.

This is a great basic turkey meatloaf that I've put a bit of a mexican twist on to make it all the more interesting.

​There were no complaints at the table, and leftovers (if you have any) make a fabulous sandwich! Topped with a bit more salsa and some 2% sharp cheddar slices, of course.

Healthified Mexican Meatloaf
​TheSkinnyFork.com

The Skinny:
​Servings: 5 • Size: 1/5 or 1 Slice • Calories: 186.5 • Fat: 2.3 g • Carb: 12.3 g • Fiber: 1.5 g • Protein: 28.7 g • Sugar: 1.9 g • Sodium: 446.7 mg

Ingredients:
1 1/4 Lbs. Extra Lean Ground Turkey
​1/2 C. Zucchini, Grated & Squeezed Dry Of Moisture
​1/2 C. Whole Wheat Bread Crumbs
​​1/4 C. Carrot, Grated
​1/2 C. Healthified Restaurant Style Salsa, Divided (1/4 C. + 1/4 C.)
​1 Egg White
​2 Tbsp. Onion, Diced
​2 Tbsp. Red Bell, Diced
​2 Tbsp. Cilantro, Chopped
​2 Cloves Garlic, Chopped
​1/2 Tbsp. Taco Seasoning
​Salt & Pepper To Taste

​Directions:
Preheat the oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking spray and set aside. Mix all ingredients, except for the 1/4 c. reserved salsa, into a large bowl until well combined.

Press the meat mixture lightly into the prepared loaf pan.

Top with the remaining 1/4 c. reserved salsa and bake for 55-60 minutes.​

​Remove from the oven and allow to cool for a few minutes before slicing into 5 equal sections to serve. I cut my section into 2 slices. So what you see pictured here is 1 full serving - not 2.

You can prepared this up to 24 hours ahead of time. Just keep covered with saran wrap in the fridge until ready to bake.​