Turkey & Leftover Veggie Meatloaf

This recipe came about last week when I wanted to make some healthy comfort food that we could have for dinner and take leftovers camping...using what I had in the refrigerator. I think it is my best meatloaf yet!

• Ready In: 50 mins
• Serves: 8-12

Ingredients

• 1  lb  ground turkey breast
• 3⁄4 cup  mild fresh salsa
• 1⁄2 cup  sliced mushrooms
• 3⁄4 cup fresh spinach, washed and dried
• 1⁄2 cup  white onion, diced
• 1⁄2 cup panko breadcrumbs
• 1⁄4 cup romano cheese, fresh grated
• 1⁄4 cup egg substitute
• 1  tablespoon fresh thyme leave
• 2  tablespoons fresh parsley, chopped
• 2  teaspoons fresh oregano, minced
• 1  fresh garlic clove, minced
• 2  teaspoons salt
• 1  teaspoon pepper
• 1  tablespoon Worcestershire sauce
• 1⁄4 cup panko breadcrumbs, reserved for topping
• 2  roma tomatoes, thinly sliced for topping

Directions

1. Mix together all ingredients (except the last two) in a large bowl. Adjust seasoning to your taste if desired.
2. Place in small mini-bread tins. Top with the tomatoes and Panko Crumbs. Add an additional sprinkle of salt and cracked pepper if desired.
3. Bake in oven preheated to 350 degrees for about 30 minutes, or the internal temperature hits 180 degrees.
4. Enjoy with your favorite comfort side dishes - like scalloped potatoes or potato soup!