I absolutely love how this Turkey Meatloaf with Zucchini Recipe turns out every time I make it. It’s such a wonderful twist on traditional meatloaf—adding grated zucchini not only keeps it super moist but sneaks in some extra veggies without anyone batting an eye. Whether you’re looking for a healthy weeknight dinner or a comforting meal to bring to the table for family, this recipe hits all the right notes.
When I first tried this, I was amazed at how easily the zucchini blended into the turkey meat, making it juicy without being greasy. You’ll find that it’s a breeze to throw together with simple ingredients that you probably already have in your kitchen. Trust me, this Turkey Meatloaf with Zucchini Recipe will quickly become your go-to for a wholesome, satisfying dinner.
Why You’ll Love This Recipe
- Moist and Tender: The zucchini keeps the turkey meatloaf juicy without adding extra fat.
- Simple Ingredients: You don’t need anything fancy to make this delicious meatloaf.
- Kid-Friendly: Sneak veggies in without complaints — zucchini disappears into the meat.
- Quick Prep: Mix, shape, and bake — no complicated steps or waiting around.
Ingredients You’ll Need
This Turkey Meatloaf with Zucchini Recipe uses common, wholesome ingredients that complement each other perfectly. When shopping, opt for fresh zucchini and lean ground turkey for the best results.
- Grated zucchini: Make sure to squeeze out excess moisture for a perfect texture.
- Ketchup: Dividing it between the mixture and topping adds sweetness and moisture.
- Worcestershire sauce: Adds a subtle depth of flavor that balances the turkey.
- Ground turkey: I recommend 93% lean for that ideal balance of fat and tenderness.
- Dried onion flakes: Easy to use and perfectly flavorful without the bite of fresh onion.
- Quick oats or seasoned breadcrumbs: Helps bind everything together for a sturdy loaf.
- Egg: Acts as the glue to hold the ingredients together.
- Marjoram: This herb adds a lovely, slightly sweet note that pairs beautifully with turkey.
- Kosher salt: Enhances all the flavors—don’t skip it!
Variations
While I stick to the classic Turkey Meatloaf with Zucchini Recipe for family dinners, I’m always open to mixing things up. Feel free to personalize it so it suits your taste buds or dietary needs—you’ll probably love the creative freedom!
- Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the meat mixture—my family loves the extra warmth!
- Herb Swap: Try fresh thyme or rosemary instead of marjoram if you want a more pronounced herbal flavor.
- Breadcrumb Alternatives: Use crushed cornflakes or gluten-free breadcrumbs to keep it gluten-free without sacrificing texture.
- Cheesy Surprise: Mix in a handful of shredded mozzarella or parmesan for a gooey, cheesy twist.
How to Make Turkey Meatloaf with Zucchini Recipe
Step 1: Prep and Mix Your Ingredients
Start by preheating your oven to 350°F. While it heats, grate your zucchini and squeeze out as much water as you can—this step is key to preventing a soggy meatloaf. In a small bowl, combine 2 tablespoons of ketchup with Worcestershire sauce to make a tangy glaze.
Next, in a medium mixing bowl, toss together the ground turkey, grated zucchini, dried onion flakes, quick oats or seasoned breadcrumbs, egg, 1/4 cup ketchup, kosher salt, and marjoram. Use your hands or a spoon to mix just until combined—overmixing can toughen the meatloaf.
Step 2: Shape and Glaze Your Meatloaf
Shape your mixture into a loaf shape and place it on a baking sheet lined with parchment or lightly greased. Spoon the ketchup and Worcestershire glaze evenly over the top—this creates that classic, beautiful glaze as it bakes. Resist the urge to press the meat too firmly; a light touch keeps the loaf tender.
Step 3: Bake and Rest
Bake uncovered for 55-60 minutes or until the internal temperature hits 165°F. I like to use a meat thermometer here to get it just right. Once out of the oven, let the meatloaf rest for at least 5 minutes—this step allows the juices to redistribute so every slice stays juicy and tender.
Pro Tips for Making Turkey Meatloaf with Zucchini Recipe
- Dry Your Zucchini Well: Always squeeze out extra moisture with a clean towel to prevent a watery meatloaf.
- Use a Meat Thermometer: Turkey can dry out fast, so checking for 165°F ensures perfectly cooked meatloaf every time.
- Don’t Overmix: Gently combine ingredients to keep the texture light and avoid a dense loaf.
- Let It Rest Before Slicing: This simple step keeps the meatloaf juicy and prevents crumbling.
How to Serve Turkey Meatloaf with Zucchini Recipe
Garnishes
I usually keep garnishes simple—fresh chopped parsley or a sprinkle of chopped chives adds a pop of color and freshness that balances the richness of the meatloaf. For a little tang, a spoonful of extra ketchup or a smear of mustard on each slice works wonders.
Side Dishes
My favorite sides with this Turkey Meatloaf with Zucchini Recipe are creamy mashed potatoes and roasted green beans. Sometimes I add a crisp garden salad to lighten things up, making the whole meal feel balanced and wholesome.
Creative Ways to Present
For a special occasion, I like to bake the meatloaf in smaller individual mini loaf pans— they look adorable and are perfect for portion control. Another fun idea is to slice the meatloaf and serve it open-faced like a sandwich, topped with arugula and a slice of cheese.
Make Ahead and Storage
Storing Leftovers
I store leftover turkey meatloaf in an airtight container in the fridge, and it’s good for up to 3 days. I find that slicing it before storing makes reheating quicker and easier.
Freezing
Freezing works really well with this meatloaf. I wrap slices tightly in plastic wrap and then place them in a freezer bag. Frozen slices thaw overnight in the fridge and reheat perfectly without losing moisture.
Reheating
To reheat, I prefer warming slices in the oven at 325°F for about 10-15 minutes wrapped lightly in foil. It keeps the meatloaf tender and retains moisture better than microwave reheating.
FAQs
-
Can I use ground chicken instead of turkey in this recipe?
Absolutely! Ground chicken is a great substitute and will work similarly, though it might be a bit milder in flavor. Just make sure to stick to a lean blend to avoid excess moisture or greasiness.
-
What’s the best way to prevent the meatloaf from drying out?
The key is not to overbake and to include moisture-boosting ingredients like grated zucchini. Also, letting the meatloaf rest after baking helps juices redistribute and keeps every bite tender.
-
Can I make this recipe gluten-free?
Yes! Replace the quick oats or seasoned breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Just ensure all other ingredients you use are gluten-free certified.
-
How do I know when the meatloaf is done?
The safest method is to use a meat thermometer and check for an internal temperature of 165°F. The meatloaf should also feel firm but not rock hard to the touch.
-
Can I add other vegetables besides zucchini?
Yes! Finely grated carrots or chopped mushrooms are great additions that add flavor and moisture, but make sure to squeeze out excess water to avoid sogginess.
Final Thoughts
This Turkey Meatloaf with Zucchini Recipe holds a special place in my kitchen because it marries comfort food with a healthy twist so effortlessly. I recommend giving it a try for your next meal—you’ll love how juicy, flavorful, and satisfying it is, plus it’s super simple to prepare. Whether you’re cooking for family or meal prepping for the week, this recipe will become a staple you reach for again and again.
Print
Turkey Meatloaf with Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Turkey Meatloaf with Zucchini is a moist and flavorful twist on the classic meatloaf, incorporating grated zucchini to keep it juicy and tender. Made with lean ground turkey, oats, and a blend of savory seasonings, it’s a healthy and satisfying meal that’s simple to prepare and perfect for family dinners.
Ingredients
Meatloaf
- 3/4 cup grated zucchini (squeezed dry after)
- 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
- 1/4 cup ketchup
Sauce
- 6 tablespoons ketchup (divided)
- 1 1/2 teaspoons Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s ready for baking your meatloaf.
- Prepare Sauce: In a small bowl, mix 2 tablespoons of ketchup with the Worcestershire sauce to create a flavorful glaze for the meatloaf.
- Combine Ingredients: In a medium bowl, combine ground turkey, grated zucchini (make sure it’s well squeezed to remove excess moisture), dried onion flakes, oats or seasoned breadcrumbs, the egg, 1/4 cup ketchup, kosher salt, and marjoram. Mix everything thoroughly but gently to incorporate all ingredients evenly.
- Shape the Meatloaf: Shape the mixture into a loaf form and place it on a baking sheet lined with parchment paper or lightly greased to prevent sticking.
- Add Sauce: Spoon the prepared ketchup and Worcestershire sauce mixture evenly over the top of the loaf to create a delicious glaze.
- Bake: Bake the meatloaf uncovered in the preheated oven for 55-60 minutes until the internal temperature reaches 165°F and the top is nicely caramelized.
- Rest and Serve: Remove the meatloaf from the oven and let it rest for 5 minutes before slicing. This resting period helps retain juices and makes slicing easier.
Notes
- Adding grated zucchini keeps the turkey meatloaf moist and juicy.
- Make sure to squeeze out excess moisture from the zucchini to avoid a soggy texture.
- This recipe is quick to prepare — just mix all the ingredients, shape the loaf, and bake.
- Use quick oats or seasoned breadcrumbs for best texture and binding.
- Letting the meatloaf rest before slicing ensures juiciness.
Nutrition
- Serving Size: 1/4 of loaf
- Calories: 275 kcal
- Sugar: 7 g
- Sodium: 610.5 mg
- Fat: 11.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25.5 g
- Cholesterol: 130.5 mg
