Makes 6 servings (1 cup per serving)

Ingredients

• 1¼ lb. (567 g) lean ground turkey
• 1 cup grated zucchini, excess water squeezed out
• ½ cup grated carrot
• ¾ cup finely chopped onion
• 1 large egg
• ½ cup dry breadcrumbs
• ½ tsp dried Italian herbs
• ½ tsp dried basil
• 1 tsp salt
• ½ tsp fresh ground black pepper
• 2 cloves minced garlic
• ¼ cup chopped fresh parsley
• ¼ cup peach preserves
• 1 tbsp Dijon mustard

Preparation

1. Preheat oven to 350°F. Combine turkey, zucchini, carrot, onion, egg, breadcrumbs, Italian herbs, basil, salt, pepper, garlic, and parsley in large bowl and mix well.
2. Transfer mixture to a parchment paper-lined rimmed baking sheet. Using hands, shape mixture into a 8 x 4 x 2 inch loaf.
3. Bake for 45 minutes. Remove meatloaf from oven.
4. In a small bowl, combine peach preserves and mustard.  Spread mixture over meatloaf.
5. Continue baking until cooked through, about 20 minutes. Transfer meatloaf to platter.
6. Cut into slices and serve with a roasted vegetables and roasted baby potatoes for a balanced plate!

*Meal prep tip: Make ahead of time and freeze for up to three months. To reheat, thaw in the refrigerator and heat in the oven for 30 minutes.

Nutritional analysis per serving: 243 calories, 9 g fat, 22 g protein, 20 g carbohydrate (18 g available carbohydrate), 1 g fibre, 604 mg sodium

My Viva Servings: 1 grain, 3 proteins, 1 vegetable

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