Turkey Zucchini Meatloaf (Print version)
Squeezed zucchini helps keep this turkey meatloaf tender without making the mixture watery.
# Ingredients:
Ingredients
01 -
600 g ground turkey
02 -
150 g grated zucchini, squeezed
03 -
1 small onion, finely diced
04 -
1 large egg
05 -
60 g plain breadcrumbs
06 -
80 g ketchup
07 -
1 tbsp Dijon mustard
08 -
1 tsp dried oregano
09 -
½ tsp salt
10 -
¼ tsp black pepper
# Instructions:
01 -
Heat oven to 180°C / 350°F. Line a rimmed baking tray with parchment. Squeeze grated zucchini firmly in a clean towel and weigh 150 g after squeezing.
02 -
Mix turkey, zucchini, onion, egg, breadcrumbs, 30 g ketchup, oregano, salt and pepper in a bowl just until evenly combined.
03 -
Shape on the tray into a loaf about 22 cm long and 10 cm wide. Do not pack it down excessively.
04 -
Mix remaining 50 g ketchup with Dijon mustard and spread over the top and sides.
05 -
Bake for 45–55 minutes until the center reaches 74°C / 165°F on a food thermometer. Check the thickest part; color alone is not a reliable test for ground turkey.
06 -
Rest for 10 minutes before cutting into six slices with a sharp knife. The resting time helps the slices hold together.
07 -
Refrigerate leftovers within two hours for up to three days. Reheat to 74°C / 165°F throughout, covering to keep slices from drying.
# Good to know:
01 -
Includes 10 minutes resting or cooling time.