Vegetable-stuffed Meatloaf

Preheat the oven to 350°F. In a small skillet, heat a light coating of oil over medium heat and sauté the chopped carrots, mushrooms, zucchini, and onion until softened, about 5 minutes. Set the vegetable mixture aside to cool.

In a large mixing bowl, combine the ground turkey breast, lean ground round, rolled oats, egg whites, Worcestershire sauce, salt, pepper, and Italian seasoning, stirring gently until just combined—do not overmix.

Divide the meat mixture in half. Press one half into the bottom of a loaf pan, forming an even layer.

Spread the cooled vegetable mixture evenly over the meat layer, leaving a ½-inch border around the edges. Sprinkle the grated Parmesan cheese over the vegetables.

Top with the remaining meat mixture, pressing gently and sealing the edges to fully enclose the vegetable filling.

In a small bowl, whisk together the low-sodium tomato juice and balsamic vinegar, then pour evenly over the top of the meatloaf.

Place the loaf pan in the preheated oven and bake for 35 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer in the center of the loaf.

Remove the meatloaf from the oven and let it rest for 5 minutes before turning it out onto a cutting board or serving platter.

Slice the meatloaf into individual portions and spoon any accumulated pan juices over the top before serving.