A vegetable loaded meatloaf with a barbeque sauce top, has become a new household staple for dinner.  Each bite is loaded with veggies and flavor that even your toddlers will enjoy.   Its a healthy and flavorful alternative to the orginal meatloaf.

Depending on your family’s taste, you can alternate which vegetables go into the dish.  Somedays I make it with a bell pepper and carrots and other days I make it with zucchini.  Below is my zucchini and carrot loaded meatloaf. 


  • 1 pound of ground turkey
  • 1 cups of carrots, shredded
  • 1/2 cup of zucchini, shredded 
  • ½ cup of bread crumbs
  • 1 eggs
  • 1 teaspoon of oregano
  • 1 teaspoon of italian seasoning 
  • 1 teaspoon of garlic powder
  • 1 teaspoon of salt
  • 1/4 cup of barbeque sauce


  1. Preheat the oven to 375 degrees.  Grease a bread loaf pan. 
  2. Peel and use a grater to shred carrots and zucchini. 
  3.  Saute carrots and zucchini in olive oil and salt until soft. 
  4. In a large mixing bowl, add ground turkey, egg, breadcumbs, oregano, italian seasoning, garlic powder, salt, zucchini and carrots and mix together.
  5. Add mixture into a bread pan.
  6. Top with barbeque sauce.
  7. Bake for 45-50 minutes.