Coach Ellen here, 'bout to hit you with another recipe and let me tell you...I've been chowing on this for a couple weeks now and it is another favorite for several reasons:
Loafs are super easy to cook...which means less time in the kitchen.
It is tasty AF...and I can't put my finger on what makes it so good, but I'm just accepting its greatness.
If you have a hard time getting in your vegetables, this is LOADED with them.
Because of the veggies it is crazy voluminous...aka it leaves you feeling super full!
I haven't changed much from this recipe other than protein amounts. I have to meet specific macros so I always play around with the amount of turkey and eggs/egg whites in it. This recipe shows 2 egg whites in the place of one egg. I did that to lower the fat per serving just a bit (every gram counts for me). If I were you, I would just keep the egg in it - it definitely tasted better with the yolk!
I have yet to add celery. I have nothing wrong with the veggie...it's just I hate to buy a whole bag of it just to use one stalk. The loaf has been fine without it - although it is possible the celery would add some more textural dimension!
Don't skip the applesauce. It seems weird...but it helps make the loaf SO moist.
You can probably do beef if you want, but it will likely change the whole loaf. Turkey tends to be softer and I think it has better flavor. Feel free to experiment, though!
Overall this is a pretty easy recipe. DEFINITELY use a grater or veggie shredder to shred your veggies. It WILL NOT turn out right if you just chop them up. Yes, this shredding takes the most time...but once you get the veggies cooking on the stove, you are past the hard part and can toss it all together and throw it in the oven. It does take longer to make than an original meatloaf, but it is SO worth it.
I like that I don't feel like I need to add a sauce to make this flavorful.
I have also put a slice on a bed of tri-colored quinoa, or white rice, to add more carbs to my meal and it goes well!