Description
This Turkey Meatloaf with Zucchini is a moist and flavorful twist on a classic comfort dish. Incorporating grated zucchini adds moisture and nutrition, making the meatloaf tender and juicy. Enhanced with Worcestershire sauce and a tangy ketchup glaze, this easy-to-make dish bakes to perfection and serves as a wholesome family meal.
Ingredients
Scale
Main Ingredients
- 3/4 cup grated zucchini (squeezed dry after)
- 6 tablespoons ketchup (divided)
- 1 1/2 teaspoons Worcestershire sauce
- 1 lb ground turkey (93% lean)
- 2 tablespoons dried onion flakes
- 1/3 cup quick oats (or seasoned breadcrumbs)
- 1 large egg
- 1 teaspoon marjoram
- 1 teaspoon kosher salt
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F to ensure it reaches the ideal temperature for baking the meatloaf evenly and thoroughly.
- Prepare the Sauce: In a small bowl, mix 2 tablespoons of ketchup with the Worcestershire sauce. This will form a tangy glaze to spoon over the meatloaf before baking.
- Combine Meatloaf Ingredients: In a medium bowl, thoroughly combine the ground turkey, grated zucchini, dried onion flakes, quick oats or seasoned breadcrumbs, egg, 1/4 cup of ketchup, kosher salt, and marjoram. Mix just until incorporated to keep the meatloaf tender.
- Shape the Meatloaf: Form the mixture into a loaf shape and place it on a baking sheet lined with parchment or lightly greased to prevent sticking.
- Add the Sauce: Spoon the prepared ketchup and Worcestershire sauce mixture evenly over the top of the meatloaf to create a flavorful glaze as it bakes.
- Bake the Meatloaf: Place the meatloaf uncovered in the preheated oven and bake for 55 to 60 minutes, or until the internal temperature reaches 165°F and the meatloaf is cooked through.
- Rest Before Slicing: Remove the meatloaf from the oven and let it sit for 5 minutes. This rest time allows the juices to redistribute, ensuring moist, tender slices.
Notes
- Adding grated zucchini keeps the meatloaf moist and adds subtle nutrition without overpowering flavor.
- You can substitute seasoned breadcrumbs for quick oats if preferred, but oats help keep it lighter.
- Ensure the zucchini is well squeezed to remove excess moisture, preventing a soggy loaf.
- Letting the meatloaf rest after baking is key to achieving juicy slices that hold together well.
- This recipe yields 4 hearty servings, perfect for a family dinner or meal prep.
Nutrition
- Serving Size: 1/4 of meatloaf
- Calories: 275 kcal
- Sugar: 7 g
- Sodium: 610.5 mg
- Fat: 11.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25.5 g
- Cholesterol: 130.5 mg
