Turkey meatloaf with zucchini is a delicious spin on the famous classic meatloaf. Made with lean turkey, shredded zucchini and carrots, this turkey meatloaf recipe is a healthy main dish to enjoy at any day of the week.
15saltine crackers, crushedor ⅓ cup of bread crumbs
1large egg, whisked
¼teaspoonkosher saltor as needed
½teaspoondried parsley
½teaspoongarlic powder
½teaspoononion powder
¼teaspoonblack pepper
1teaspoonWorcestershire sauce
⅓cupketchup, divided
Instructions
Preheat oven to 350°F. Lay a deep baking dish or a loaf pan with some parchment paper. Crash the crackers into crumbs. Using a box grater, grate zucchini, and carrot. Using clean hands, squeeze the zucchini to remove as much liquid as possible.
In a large bowl, add crushed crackers, zucchini, carrots, and whisked eggs. Mix everything with the fork well. Add ground turkey, ¼ teaspoon salt, ½ teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 2 Tablespoons of ketchup. Mix everything until all ingredients are combined.
Form a loaf and place it on a prepared baking dish. Bake for 30 minutes. Drain any liquid from the bottom of the pan. Spread the remaining amount of Ketchup over the meatloaf and bake for another 30 minutes or until the meatloaf's internal temperature reaches 165°F. Let the meatloaf cool down for 10 minutes before slicing.
Notes
use about ⅓ cup of regular breadcrumbs in place of crackers.
for gluten-free version, add ⅓ cup of plain quick oats.
store the meatloaf in airtight container for up to 3 days for freeze it up to 3 months.