For the juiciest turkey meatloaf, add grated zucchini to it. This meatloaf is easy to whip up – mix all the ingredients, shape it into a loaf, and bake!
Turkey Meatloaf with Zucchini
Here’s an idea: Instead of trying to get your family to eat healthier all the time, add healthy ingredients to the foods they already love. I had a ton of zucchini from my garden I needed to use up, so I mixed some grated zucchini into my turkey meatloaf recipe. The meatloaf came out so moist and flavorful. I’ve been adding zucchini to ground meat for years – try my Petite BBQ Bacon Turkey Loaves and Greek Feta-Zucchini Turkey Burgers for more recipes. And if you need more ideas for ground turkey, you can see all my ground turkey recipes here.
Turkey Meatloaf Ingredients
- Sauce: Mix a quarter cup of ketchup with the other ingredients and combine two tablespoons with Worcestershire to coat the top before baking.
- Meat: Select 93% lean ground turkey or sub lean ground beef or chicken.
- Onion: For my original turkey meatloaf recipe, you sauté fresh onion, but I skipped that step and used dried onion flakes instead. No need to dirty another pan!
- Zucchini: Zucchini is the key ingredient for juicy meatloaf. Grate enough to get three-quarters of a cup, and then wrap it in a towel and squeeze out the liquid.
- Binders: Egg and oats or breadcrumbs bind the meat together to keep turkey meatloaf from falling apart. If you don’t have oats you can use seasoned or regular breadcrumbs or panko. And if you want to make a gluten-free meatloaf, use gluten- free oats or breadcrumbs.
- Seasonings: Season the meatloaf with marjoram and kosher salt. If you need to substitute the marjoram, swap it with dried thyme.
How Long to Cook Turkey Meatloaf with Zucchini
Shape the turkey zucchini meatloaf into a loaf on a baking sheet and bake it uncovered for 55 to 60 minutes. You can also bake it in a loaf pan. Once it’s done, let it rest for five minutes before slicing. Resting it will keep it from falling apart.
How to Freeze Turkey Meatloaf
I always love to double meatloaf recipes so I have one to eat and one to freeze. Turkey meatloaf with zucchini lasts in the fridge for three or four days, and you can freeze it whole or sliced. Slicing it is nice in case you only need a serving or two at a time. Wrap the slices individually in foil and freeze in a zip-locked bag. To reheat, thaw it overnight and reheat it in the microwave.
What to Serve with Turkey Meatloaf
Serve this healthy turkey zucchini meatloaf with buttermilk mashed potatoes, rice pilaf, or smashed sweet potatoes. For some green veggies, try roasted parmesan green beans, garlic broccolini, or a side salad.
More Meatloaf Recipes You’ll Love:
Turkey Meatloaf with Zucchini
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For the juiciest turkey meatloaf, add grated zucchini to it. This meatloaf is easy to whip up – mix all the ingredients, shape it into a loaf, and bake!
- 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
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Preheat the oven to 350F.
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In a small bowl combine 2 tablespoons of the ketchup with Worcestershire sauce.
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In a medium bowl combine the turkey, zucchini, dried onion, oats or breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram.
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Shape into a loaf and place on a baking sheet. Spoon sauce on top.
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Bake uncovered for 55-60 minutes, remove from oven and let it sit for 5 minutes before 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