California Avocado and Veggie Meatloaf

1. Pre-heat the oven to 375ᵒ F.
2. Coarsely chop the vegetables.
3. In a large bowl, combine the turkey, the chopped vegetables, oats, salt and pepper. Use your hands to mix the ingredients together, making sure all the ingredients are well distributed.
4. Add the tomatoes and the avocados to the bowl and combine them with the meat vegetable mixture; gently mix to prevent the avocado from mashing.
5. Spray a 9-inch loaf pan with nonstick spray. (Or use two smaller loaf pans.)
6. Spoon the meat vegetable mixture into the loaf pan and cover with aluminum foil. Bake for 30 minutes.
7. Remove the aluminum foil and bake uncovered for another 10 minutes, then turn the oven to broil and cook for another 3-5 minutes or until golden brown.
8. When ready, carefully remove the meatloaf from the pan and let it cool for 10 minutes.
9. Slice and serve warm.

Serving Suggestion: Serve the meatloaf with roasted potatoes, brown rice, farro or quinoa.

Beverage Pairing: Infused cucumber and mint water.