Turkey and Vegetable Loaf

This impressive-looking turkey meatloaf is flavored with herbs and a layer of juicy tomatoes and zucchini. As well as the presentation, the baking method caught my attention. It's baked in a water bath to retain the moisture of the ground turkey. The recipe calls for all fresh herbs but dried could certainly be substitute at a ratio of 1 tablespoon fresh = 1 teaspoon dried.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 1  onion, finely chopped
• 1  garlic clove, crushed
• 2  lbs lean ground turkey
• 1  tablespoon fresh parsley, minced
• 1  tablespoon fresh chives, minced
• 1  tablespoon fresh tarragon, minced
• 1  egg white, beaten lightly
• 1  medium zucchini, thinly sliced
• 2  medium tomatoes, thinly sliced
•  salt
•  black pepper

Directions

1. Preheat oven to 375ºF and line a non-stick loaf pan with parchment paper.
2. Place the onion, garlic, turkey and herbs in a bowl. Mix together with your hands then add the egg white to bind.
3. Press 1/2 of mixture into preapred pan. Arrange sliced zucchini and tomatoes over meat. Top with the rest of the turkey and press down firmly.
4. Cover with kitchen foil and place in a roasting pan. Pour in enough hot water to come halfway up the sides of the loaf pan.
5. Bake for 1-1 1/4 hours, removing foil during the last 20 minutes. Test by inserting a skewer in the center of loaf; juices should run clear. The loaf will also shrink away from the sides when done.
6. Remove from pan and transfer to a warm platter. Serve with warmed tomato sauce if desired.