Ground Turkey and Zucchini Meatloaf

Recipe Swap

Yields: Serves 8


1-1/4 lbs ground turkey

1 cup coarsely grated zucchini

¾ cup sweet onion, finely chopped

½ cup dry seasoned breadcrumbs or panko crumbs

** optional ¼ cup chopped fresh parsley

** optional few leaves fresh basil

1 large egg

1 teaspoon salt

½ teaspoon ground black pepper

2-3 large garlic cloves, minced

¼ cup peach preserves (or apricot) (I used sugar free)

4 teaspoons Dijon mustard (I used French Grainy)



Preheat oven to 350 degrees. Combine all the ingredients except the mustard and preserves in a large bowl and mix well. Shape mixture on a rimmed baking sheet into 8 x 4 x 2 inch loaf. Bake meat 45 minutes. Remove from oven. Stir preserves and mustard in a small bowl to blend. Spread glaze over top of meatloaf. Return to oven; bake until thermometer inserted into center registers 165 degrees, about 20 minutes longer.

Transfer meatloaf to platter. Cut crosswise into slices and serve.

I made mashed cauliflower with garlic and herbs as a side.

Sign up via our free email subscription service to receive notifications when new information is available.