1 medium onion, peeled and coarsely chopped
3 carrots, peeled and coarsely chopped
6 cloves garlic
1/4 cup fresh thyme
1 cup minced zucchini
2 1/2 teaspoons unrefined sea salt, divided
2 tablespoons extra virgin olive oil or organic
1/2 cup gluten-free oats
2 teaspoons Dijon mustard
1/2 cup plus 2 tablespoons organic ketchup
1 organic egg
2 pounds organic, pasture-raised ground turkey
Preheat the oven to 375 degrees and set a large pan of water on the bottom oven rack (this helps keep the meatloaf moist.)
Combine the onions, carrots, garlic and thyme in the bowl of a food processor. Process until minced but be sure to stop before the mixture turns into a paste. Transfer onion-carrot mixture to a bowl.
Add the zucchini to the bowl of the food processor. Process until just minced.
Heat the oil in a large skillet over medium heat. Add the onion-carrot mixture and cook for about 6 minutes, or until onions begin to soften. Add the minced zucchini to the skillet, season with ½ teaspoon of salt and cook for about 5 or 6 minutes. Set the sauteed vegetable mixture aside to cool.
In a large mixing bowl, combine the oats, Dijon mustard, ketchup, egg and remaining 2 teaspoons of salt. With your hands to mix the ingredients together. Add the sauteed vegetable and the ground turkey and mix until everything is well blended.
Place baking cups in the muffin tin and fill with the turkey meatloaf, bake for 50 to 55 minutes. Remove turkey meatloaf from the oven and ENJOY!
Perfect as leftovers. Freeze and defrost when ready to eat!