Vegetarian Rosemary-Garlic Turkey Meatloaf with Butternut Squash
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted squash
- 1 small butternut squash (about 1.5 lb), peeled, seeded, and cut into 1-inch cubes
- 1 tbsp olive oil
- ¼ tsp salt
For the meatloaf
- 1 ½ lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ½ cup old-fashioned rolled oats
- ¼ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 large egg
- 3 cloves garlic, minced
- ½ medium yellow onion, finely grated
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh parsley, finely chopped
- 1 tsp salt
- 2 tbsp olive oil
For the glaze
- ½ cup roasted beet purée (from 1 medium roasted beet)
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 pinch salt
Instructions
- 1
Preheat the oven to 400°F (205°C). Toss the butternut squash cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 30–35 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance. Remove from the oven and set aside.
- 2
While the squash roasts, make the glaze: combine the beet purée, apple cider vinegar, maple syrup, and a pinch of salt in a small saucepan over medium heat. Cook, stirring occasionally, for 5–7 minutes until the mixture thickens slightly and coats the back of a spoon. Remove from heat and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!