1teaspoonfresh thyme leaves or ½ teaspoon dried thyme
½cupfinely grated Parmesan cheese
2poundsground turkeypreferably 85/15 fat ratio
Preheat the oven to 350°F. Spray a rimmed baking sheet with nonstick cooking spray.
Heat the olive oil in a large skillet over medium high heat. Add the shallots and sweet potatoes and sauté for 3 minutes, then add the zucchini and red bell pepper and sauté for 2 more minutes until the vegetables are starting to soften slightly. Add the corn, peas and garlic and sauté for another 2 minutes, just until the vegetables are all lightly cooked. Season with salt and pepper. Turn the mixture onto a plate and cool to room temperature.
In a large bowl, whisk the eggs with the milk, Panko, Worcestershire sauce, cayenne, parsley, thyme and Parmesan cheese. Add the cooled vegetable mixture and stir to blend. Add the turkey and mix well (hands are far and away the best tools for this). Shape the mixture into a rectangular loaf on the prepared baking sheet. Spread the ketchup over the top and sides of the meatloaf.
Bake until cooked through, about 50 minutes. Let sit for at least 15 minutes, then slice with a large, sharp knife and serve.
A version of this was published in Eating Well magazine.