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Turkey Meatloaf with Zucchini

Turkey Meatloaf with Zucchini
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A wholesome and flavorful Turkey Meatloaf with grated zucchini that keeps the dish moist and tender. This easy-to-make recipe combines lean ground turkey with fresh vegetables and simple pantry staples, making it perfect for healthy weeknight dinners or meal prep.

Ingredients

Scale

Main Ingredients

  • 1 lb lean ground turkey
  • 1 medium zucchini, grated
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 large egg
  • 3/4 cup breadcrumbs (or gluten-free breadcrumbs/almond flour for gluten-free)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Optional Glaze

  • 1/4 cup ketchup or BBQ sauce

Variations (Optional)

  • 1/4 teaspoon red pepper flakes or 1 chopped jalapeño (for spicy twist)
  • 1/2 cup shredded mozzarella or parmesan (for cheesy delight)
  • 1/2 cup finely chopped mushrooms or bell peppers (for veggie boost)
  • Fresh basil and thyme instead of Italian seasoning (herb variation)

Instructions

  1. Prepare the Zucchini: Grate the zucchini using a box grater, then squeeze out excess moisture using a clean kitchen towel or paper towels. This step is crucial to prevent a soggy meatloaf.
  2. Mix the Ingredients: In a large bowl, combine the ground turkey, grated zucchini, finely chopped onion, minced garlic, egg, breadcrumbs, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Use clean hands or a large spoon to mix everything until just combined to keep it tender.
  3. Shape the Meatloaf: Transfer the mixture to a parchment-lined baking sheet or loaf pan and shape into a loaf. Smooth the top for even cooking and a lovely presentation.
  4. Bake: Bake in a preheated oven at 375°F (190°C) for 45-55 minutes or until the internal temperature reaches 165°F (74°C). Let it rest for about 10 minutes before slicing to lock in the juices.
  5. Optional Glaze: If desired, spread a thin layer of ketchup or BBQ sauce on top during the last 10 minutes of baking for a tangy, sweet finish.

Notes

  • Don’t skip squeezing zucchini to remove excess moisture, which keeps the meatloaf firm and prevents sogginess.
  • Use fresh or panko breadcrumbs for a lighter texture.
  • Allow the meatloaf to rest after baking for juicier slices.
  • Mix ingredients gently to avoid a dense, tough meatloaf.
  • Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe cooking.

Nutrition

Keywords: turkey meatloaf, zucchini meatloaf, healthy meatloaf, lean protein dinner, gluten free meatloaf, easy weeknight dinner, meal prep

Find it online: https://juliaglam.com/turkey-meatloaf-with-zucchini/