Onion Soup Meatloaf With Parmesan Carrots
A classic family favorite dish gets a flavorful twist in this onion soup meatloaf variation!
It’s incredibly versatile to make, allowing for partial or full meal prep. And can we talk about the carrots?! A warm pat of butter and sprinkle of parmesan cheese makes these fiber rich veggies crave worthy and nutritious!
Plus, it comes together in just 30 minutes. A total weeknight win!
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Ingredients
Directions
- Preheat oven to 375°F and line a baking sheet with aluminum foil; coat well with nonstick spray.
- In a bowl, combine ground turkey, onion soup mix, Worcestershire sauce, egg, and quick oats. Mix until fully incorporated.
- Shape the mixture into a small loaf on the prepared baking sheet. Bake for 25–30 minutes, or until cooked through.
- While the meatloaf cooks, steam the baby carrots either on the stovetop or in the microwave by placing them in a microwave-safe bowl with 2–3 tablespoons of water, covering, and microwaving for 4–6 minutes until tender.
- Plate the meatloaf and serve alongside the steamed carrots. Top the carrots with butter and parmesan. Enjoy!
Notes
- Great for meal prep—mix the meatloaf ingredients ahead of time or cook the full dish in advance for easy reheating.
- You may swap quick oats for old-fashioned oats; the texture will vary slightly. To mimic quick oats, pulse old-fashioned oats in a blender or food processor.
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