I’ve come to absolutely love this Turkey Meatloaf with Zucchini Recipe because it strikes the perfect balance between healthy and hearty. The zucchini adds such a wonderful moisture and subtle sweetness that prevents the lean turkey from drying out, which I used to struggle with in my early attempts at turkey meatloaf.
You’ll find that this recipe is one of those comforting weeknight dinners that feels special without a ton of fuss. It’s easy to make, packed with flavor, and great for when you want to sneak some veggies into a family favorite. Trust me, once you try this Turkey Meatloaf with Zucchini Recipe, it’ll quickly become a staple in your dinner rotation.
Why You’ll Love This Recipe
- Moist and Tender: The grated zucchini locks in moisture, keeping the turkey meatloaf juicy without extra fat.
- Simple Ingredients: It uses everyday pantry staples, making it easy to pull together on busy nights.
- Family Friendly: My family goes crazy for this and you’ll love how it pleases both kids and adults alike.
- Healthy and Balanced: Packed with protein and subtle veggies, it’s guilt-free comfort food at its best.
Ingredients You’ll Need
Each ingredient here plays a role in building flavor and texture without complicating things. When you prep, make sure to squeeze out the moisture from the grated zucchini to avoid sogginess in your meatloaf.
- Grated zucchini: Squeeze it dry to keep the meatloaf from becoming watery.
- Ketchup: Adds tangy sweetness to the mix and as a glaze on top.
- Worcestershire sauce: Brings a deep, savory umami punch.
- Ground turkey (93% lean): Lean and healthy, but can dry out without zucchini.
- Dried onion flakes: Adds onion flavor without the chopping hassle.
- Quick oats or seasoned breadcrumbs: Binds everything together and adds texture.
- Large egg: Helps hold the loaf together.
- Marjoram: Offers a fragrant herbal note that complements turkey wonderfully.
- Kosher salt: Enhances all the flavors.
Variations
I love making this Turkey Meatloaf with Zucchini Recipe my own by tweaking the herbs and sometimes swapping the oats for breadcrumbs depending on what I have. You can easily customize this recipe to suit your taste or dietary needs.
- Herb swaps: Try fresh thyme or rosemary instead of marjoram for a different aromatic twist—I especially like rosemary in fall.
- Veggie add-ins: Sometimes I add finely chopped mushrooms or bell peppers to amp up the veggie content.
- Glaze variations: Swap ketchup glaze for a mix of BBQ sauce and honey for a sweet and smoky finish.
- Make it gluten-free: Use gluten-free oats or almond flour instead of breadcrumbs.
How to Make Turkey Meatloaf with Zucchini Recipe
Step 1: Preheat Oven and Prepare Sauce
Start by preheating your oven to 350°F (175°C). In a small bowl, whisk together 2 tablespoons of ketchup with Worcestershire sauce—this will be the flavorful glaze to spoon over the meatloaf later. Mixing these early means the flavors have time to meld as you prepare the meat.
Step 2: Mix the Meatloaf Ingredients
In a medium bowl, combine the ground turkey, grated and well-squeezed zucchini, dried onion flakes, quick oats (or breadcrumbs), egg, 1/4 cup ketchup, kosher salt, and marjoram. I find that mixing gently by hand helps keep the texture tender without overworking the meat, which can make the loaf tough. Make sure everything is evenly distributed for consistent flavor.
Step 3: Shape and Bake
Shape the meat mixture into a neat loaf on a baking sheet. Spoon the ketchup-Worcestershire sauce glaze on top, spreading it evenly. Bake uncovered for about 55 to 60 minutes, or until the internal temperature reaches 165°F. When it’s done, let the meatloaf rest for about 5 minutes before slicing—this rest time helps juices redistribute, so each slice is moist and perfect.
Pro Tips for Making Turkey Meatloaf with Zucchini Recipe
- Squeeze the Zucchini Well: I learned the hard way that excess water makes the meatloaf soggy, so press out as much moisture as you can with a clean kitchen towel or paper towels.
- Don’t Overmix the Meat: Mixing just until combined keeps the texture tender; overworking can result in a dense meatloaf.
- Use a Meat Thermometer: To avoid over- or undercooking, an instant-read thermometer is my secret to perfectly juicy meatloaf every time.
- Rest Before Slicing: Waiting those 5 minutes after baking helps the juices settle so your slices aren’t dry.
How to Serve Turkey Meatloaf with Zucchini Recipe
Garnishes
I usually top my slices with a little extra ketchup or a dollop of tangy mustard because it adds a fresh pop of flavor. Fresh chopped parsley or a sprinkle of dried herbs also brighten up the presentation and taste wonderfully.
Side Dishes
My go-to sides are creamy mashed potatoes or roasted sweet potatoes. A simple green salad or steamed green beans also pair beautifully with the hearty meatloaf, bringing some crunch and color to the plate.
Creative Ways to Present
For special occasions, I’ve shaped the meatloaf into mini loaves or even muffins in a lined muffin tin for individual portions. It’s a fun way to make dinner feel festive and perfect for family gatherings or lunches on the go.
Make Ahead and Storage
Storing Leftovers
Leftover turkey meatloaf keeps really well in the fridge for up to 3 days. I store it in an airtight container to maintain moisture and flavor — it’s great cold or reheated.
Freezing
If I make a bigger batch, I slice the meatloaf and freeze the portions individually wrapped in plastic wrap and foil. This makes reheating so easy without sacrificing quality. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I pop slices into the microwave for 1-2 minutes or heat them gently in a covered skillet with a splash of water, which helps keep it moist and prevents drying out. Oven reheating at 300°F covered with foil also works great if you’re warming several slices.
FAQs
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Can I use other ground meats for this Turkey Meatloaf with Zucchini Recipe?
Absolutely! While this recipe is designed for lean turkey, you can swap in ground chicken or even lean ground beef. Just be mindful that beef tends to be fattier, so you might want to adjust cooking times and watch for excess grease. The zucchini addition will still work beautifully to keep things moist.
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Do I have to peel the zucchini before grating?
No need to peel the zucchini. The skin adds a nice color and nutrients. Just make sure to wash it well before grating, and remember to squeeze out the moisture so your meatloaf stays firm.
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Can this Turkey Meatloaf with Zucchini Recipe be made gluten-free?
Yes! Replace the quick oats or seasoned breadcrumbs with gluten-free oats, almond flour, or gluten-free breadcrumbs. This swap won’t affect the flavor much but keeps it friendly for gluten-sensitive diets.
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How do I know when the turkey meatloaf is cooked through?
The best way is to use an instant-read meat thermometer. The internal temperature should reach 165°F (74°C). This ensures the turkey is safely cooked but still juicy.
Final Thoughts
This Turkey Meatloaf with Zucchini Recipe holds a special spot in my recipe box because it proves you can enjoy comforting, classic dinners that are both nutritious and delicious. I hope you’ll give it a try soon—once you make it, you’ll see how simple tweaks like adding zucchini can transform a straightforward meatloaf into something truly memorable. It’s like comfort food with a little secret veggie boost, perfect for family meals or meal prep. Enjoy cooking this one as much as I do!
Print
Turkey Meatloaf with Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Turkey Meatloaf with Zucchini is a nutritious and delicious twist on traditional meatloaf. Incorporating grated zucchini adds moisture and a subtle vegetable flavor, making the meatloaf tender and juicy. Enhanced with Worcestershire sauce and marjoram, and topped with a tangy ketchup glaze, this easy-to-make dish is perfect for a comforting family dinner.
Ingredients
Meatloaf Ingredients
- 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
Glaze Sauce
- 6 tablespoons ketchup (divided)
- 1 1/2 teaspoons Worcestershire sauce
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatloaf.
- Make the Glaze: In a small bowl, combine 2 tablespoons of ketchup with the Worcestershire sauce, mixing well. This will be used as a flavorful glaze topping.
- Mix Meatloaf Ingredients: In a medium bowl, combine the ground turkey, grated zucchini (squeezed dry), dried onion flakes, oats or seasoned breadcrumbs, egg, 1/4 cup ketchup, kosher salt, and marjoram. Mix until all ingredients are evenly incorporated.
- Shape the Loaf: Shape the mixture into a loaf and place it on a baking sheet, making sure it is evenly formed for consistent cooking.
- Apply Glaze: Spoon the prepared ketchup and Worcestershire sauce glaze evenly over the top of the meatloaf.
- Bake: Bake the meatloaf uncovered in the preheated oven for 55-60 minutes, until fully cooked and internal temperature reaches 165°F (74°C).
- Rest: Remove the meatloaf from the oven and let it sit for 5 minutes before slicing. This allows juices to redistribute for moist slices.
Notes
- For the juiciest turkey meatloaf, add grated zucchini to the mixture; it keeps the meatloaf moist without overpowering flavors.
- This meatloaf is simple to prepare—just mix all ingredients, shape into a loaf, and bake.
- Ensure the zucchini is squeezed dry to prevent excess moisture from making the meatloaf soggy.
- Using quick oats or seasoned breadcrumbs helps bind the meatloaf and add texture.
Nutrition
- Serving Size: 1/4 of meatloaf
- 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
