Turkey Meatloaf with Zucchini – Skinnytaste

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For the juiciest turkey meatloaf, add grated zucchini to it. This meatloaf is straightforward to whip up – combine all of the components, form it right into a loaf, and bake!

Turkey Meatloaf with Zucchini

Here’s an concept: Instead of attempting to get your loved ones to eat more healthy on a regular basis, add wholesome components to the meals they already love. I had a ton of zucchini from my backyard I wanted to make use of up, so I combined some grated zucchini into my turkey meatloaf recipe. The meatloaf got here out so moist and flavorful. I’ve been including zucchini to floor meat for years – strive my Petite BBQ Bacon Turkey Loaves and Greek Feta-Zucchini Turkey Burgers for extra recipes. And when you want extra concepts for floor turkey, you may see all my floor turkey recipes right here.

Turkey Meatloaf with Zucchini

Turkey Meatloaf Ingredients

Sauce: Mix 1 / 4 cup of ketchup with the opposite components and mix two tablespoons with Worcestershire to coat the highest earlier than baking.
Meat: Select 93% lean floor turkey or sub lean floor beef or rooster.
Onion: For my authentic turkey meatloaf recipe, you sauté contemporary onion, however I skipped that step and used dried onion flakes as a substitute. No must soiled one other pan!
Zucchini: Zucchini is the important thing ingredient for juicy meatloaf. Grate sufficient to get three-quarters of a cup, after which wrap it in a towel and squeeze out the liquid.
Binders: Egg and oats or breadcrumbs bind the meat collectively to maintain turkey meatloaf from falling aside. If you don’t have oats you should utilize seasoned or common breadcrumbs or panko. And if you wish to make a gluten-free meatloaf, use gluten- free oats or breadcrumbs.
Seasonings: Season the meatloaf with marjoram and kosher salt. If it’s essential to substitute the marjoram, swap it with dried thyme.

How Long to Cook Turkey Meatloaf with Zucchini

Shape the turkey zucchini meatloaf right into a loaf on a baking sheet and bake it uncovered for 55 to 60 minutes. You may also bake it in a loaf pan. Once it’s performed, let it relaxation for 5 minutes earlier than slicing. Resting it’s going to maintain it from falling aside.

How to Freeze Turkey Meatloaf

I at all times like to double meatloaf recipes so I’ve one to eat and one to freeze. Turkey meatloaf with zucchini lasts within the fridge for 3 or 4 days, and you’ll freeze it complete or sliced. Slicing it’s good in case you solely want a serving or two at a time. Wrap the slices individually in foil and freeze in a zipper-locked bag. To reheat, thaw it in a single day and reheat it within the microwave.

What to Serve with Turkey Meatloaf

Serve this wholesome turkey zucchini meatloaf with buttermilk mashed potatoes, rice pilaf, or smashed candy potatoes. For some inexperienced veggies, strive roasted parmesan inexperienced beans, garlic broccolini, or a facet salad.

Turkey Meatloaf with Zucchini

Turkey Meatloaf with ZucchiniTurkey Meatloaf with Grated Zucchini

More Meatloaf Recipes You’ll Love:

Turkey Meatloaf with Zucchini   


275 Cals
25.5 Protein
18 Carbs
11.5 Fats

Prep Time: 10 minutes

Cook Time: 55 minutes

relaxation time: 5 minutes

Total Time: 1 hr 10 minutes

For the juiciest turkey meatloaf, add grated zucchini to it. This meatloaf is straightforward to whip up – combine all of the components, form it right into a loaf, and bake!

3/4 cup grated zucchini, squeezed dry after6 tablespoons ketchup, divided1 1/2 teaspoons Worcestershire sauce1 lb floor turkey, 93% lean2 tablespoons dried onion flakes1/3 cup fast oats, or seasoned breadcrumbs1 giant egg1 teaspoon marjoram1 teaspoon kosher salt

Preheat the oven to 350F.

In a small bowl mix 2 tablespoons of the ketchup with Worcestershire sauce.

In a medium bowl mix the turkey, zucchini, dried onion, oats or breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram.

Shape right into a loaf and place on a baking sheet. Spoon sauce on prime.

Bake uncovered for 55-60 minutes, take away from oven and let it sit for five minutes earlier than slicing.

Serving: 1/4, Calories: 275kcal, Carbohydrates: 18g, Protein: 25.5g, Fat: 11.5g, Saturated Fat: 3g, Cholesterol: 130.5mg, Sodium: 610.5mg, Fiber: 2g, Sugar: 7g

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