Comfort Food: Turkey Zucchini Meatloaf Recipe

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Love meatloaf? My mother-in-law introduced me to this sweet take on meatloaf, using Turkey and zucchini. I’ve adopted it as my go-to meatloaf recipe. The sweet apricot preserves and dijon mustard adds a nice kick and makes a change from a tomato sauce based meatloaf. It’s very kid friendly too!

You’ll need:

1 1/4 lbs lean ground turkey meat 
1 cup pureed zucchini 
3/4 cup finely chopped onion 
1/2 cup seasoned breadcrumbs, to make this gluten free, use gluten free breadcrumbs 
1/4 cup chopped fresh parsley 
1 large egg 
1 teaspoon salt 
1/3 ground black pepper 
1/2 teaspoon garlic powder or 1 cube frozen garlic

Topping:
2/3 jar apricot preserves (can use apricot all fruit topping)
6 teaspoons dijon mustard

Instructions:

Preheat oven to 350 degrees.
Combine all ingredients (except for peach preserves and dijon mustard) in a large bowl and mix well.

Place mixture and shape on a large roasting pan or cookie sheet (with lip).

Bake for 45 minutes. While the meatloaf is baking, mix together preserves and mustard.
Take meatloaf out of oven, spread the glaze over the top. Put it back into the oven for 20 more minutes.

Check that meatloaf is done — it should be 165 degrees (use a meat thermometer).

Cut into slices and serve.

Adapted from a recipe from Epicurious

You may need:

Steel Mixing Bowls

Sheet pans with silicone liners

Turkey Zucchini Meatloaf

Nancy Johnson Horn, The Mama Maven Blog

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Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 8

Ingredients

  

1x2x3x

• Ingredients:
• 1 1/4 lbs lean ground turkey meat
• 1 cup pureed zucchini
• 3/4 cup finely chopped onion
• 1/2 cup seasoned breadcrumbs to make this gluten free, use gluten free breadcrumbs
• 1/4 cup chopped fresh parsley
• 1 large egg
• 1 teaspoon salt
• 1/3 ground black pepper
• 1/2 teaspoon garlic powder or 1 cube frozen garlic
• Topping:
• 2/3 jar apricot preserves can use apricot all fruit topping
• 6 teaspoons dijon mustard

Instructions

 

• Preheat oven to 350 degrees.
• Combine all ingredients (except for peach preserves and dijon mustard) in a large bowl and mix well. Place mixture and shape on a large roasting pan or cookie sheet (with lip).
• Bake for 45 minutes.
• While the meatloaf is baking, mix together preserves and mustard.
• Take meatloaf out of oven, spread the glaze over the top. Put it back into the oven for 20 more minutes.
• Check that meatloaf is done — it should be 165 degrees (use a meat thermometer).
• Cut into slices and serve.

Tried this recipe?Let us know how it was!