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This meat loaf has veggies in every bite

Recipe: Turkey-carrot loaf is good served warm or cold

Meat loaf on a plate
This turkey meat loaf has vegetables in every bite. (Photos:
Debbie Arrington)

Happy Mother’s Day! What better gift than a useful and tasty recipe?

Moms are always trying to find ways to get their family to eat more vegetables, and this clever turkey-carrot loaf puts veggies in every bite. Carrots add moisture to the loaf while it's baking. The bread crumbs (preferably fresh) and Parmesan cheese help bind the turkey and carrots together.

Turkey sausage has its own built-in seasoning. If you substitute 2 pounds of ground turkey for the half and half mix of turkey and turkey sausage, add more salt and pepper to taste.

This turkey-carrot loaf also makes a wonderful sandwich.

Turkey-carrot loaf

Makes 8 servings


1 cup onion, finely chopped (about 1 medium onion)

1 cup carrots, grated (about 2 carrots)

1 cup bread crumbs

Mixed veggies
Mix together grated carrots, onions and bread crumbs before
adding turkey and seasonings.

1 cup Parmesan cheese, grated

½ cup milk

1 egg, beaten

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

Salt and pepper to taste

1 pound ground turkey

1 pound ground turkey sausage

Note: May use 2 pounds ground turkey instead of 1 pound each ground turkey and turkey sausage.

Baked meat loaf
Let the meat loaf rest before serving.


Preheat oven to 400 degrees F.

In a large bowl, combine onion, carrots, bread crumbs and Parmesan cheese. Add in milk, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble ground turkey and ground sausage and mix into onion-carrot mixture. Stir until well combined.

Turn turkey-carrot mixture into a large baking dish or pan and form into a loaf. Bake in 400-degree oven for 10 minutes. Decrease heat to 375 degrees. Bake 40 to 50 minutes more until loaf is golden brown and, when tested with an instant-read thermometer, measures 165 degrees F.

Let loaf rest 10 to 15 minutes before cutting.


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A recipe for preparing delicious meals from the bounty of the garden.


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For week of Nov. 26:

Concentrate on helping your garden stay comfortable during these frosty nights – and clean up all those leaves!

* Irrigate frost-tender plants such as citrus in the late afternoon. That extra soil moisture increases temperatures around the plant a few degrees, just enough to prevent frost damage. The exception are succulents; too much water before frost can cause them to freeze.

* Cover sensitive plants before the sun goes down. Use cloth sheets or frost cloths, not plastic sheeting, to hold in warmth. Make sure to remove covers in the morning.

* Use fall leaves as mulch around shrubs and vegetables. Mulch acts as a blanket and keeps roots warmer.

* Stop dead-heading; let rose hips form on bushes to prompt dormancy.

* Prune non-flowering trees and shrubs.

* Clean and sharpen garden tools before storing for the winter.

* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.

* Keep poinsettias in a sunny, warm location – and definitely indoors overnight. Water thoroughly. After the holidays, feed your plants monthly so they’ll bloom again next December.

* Rake and remove dead leaves and stems from dormant perennials.

* Plant spring bulbs. Don’t forget the tulips chilling in the refrigerator. Daffodils can be planted without pre-chilling.

* This is also a good time to seed wildflowers and plant such spring bloomers as sweet peas, sweet alyssum and bachelor buttons.

* Plant trees and shrubs. They’ll benefit from fall and winter rains while establishing their roots.

* Set out cool-weather annuals such as pansies and snapdragons.

* Lettuce, cabbage and broccoli also can be planted now.

* Plant garlic and onions.

* Bare-root season begins now. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.

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