Turkey Zucchini Meatloaf
Prep 15M | Cook 1H | Enjoy in 1H 15M
This is not your mother’s meatloaf. Ground turkey, Italian herbs and fresh summer zucchini blend together for a flavourful and moist loaf—no ketchup needed. Freeze individual portions for an easy lunch or supper!
1¼ lb. lean ground turkey
1 cup coarsely grated zucchini, squeezed and patted dry to remove excess water
½ cup grated carrot
¾ cup finely chopped onion (1 small yellow onion)
1 large egg, beaten
½ cup dry breadcrumbs
½ tsp dried Italian herbs
½ tsp dried basil, crumbled
1 tsp salt
½ tsp ground black pepper
2 cloves garlic, minced
¼ cup chopped fresh parsley
¼ cup peach preserves
1 tbsp Dijon mustard
- Preheat oven to 350°F. Combine turkey, zucchini, carrots, onions, egg, breadcrumbs, Italian herbs, basil, salt, pepper, garlic and parsley in large bowl and mix well.
- Transfer mixture to a rimmed aluminum foil-lined baking sheet and shape into an 8×4 inch loaf or press mixture into a greased loaf pan. Bake for 45 minutes.
- In a small bowl, combine preserves and mustard. Whisk to combine. Spread glaze over top of cooked meatloaf. Return to oven and bake until internal temperature reaches 165°F, about 15-20 minutes longer. Transfer meatloaf to platter.
- Cut into slices. Serve and enjoy!
Serves 6 (1 slice per serving)
Nutritional analysis per serving
9 g fat
22 g protein
20 g carbohydrate (18 g available carbohydrate)
2 g fibre
604 mg sodium