A healthy twist on meatloaf, this one’s made with ground turkey and zucchini (to keep things m-o-i-s-t… for people that don’t like that word, I spelled it. You’re welcome).
Tips: I like to use 93/7 ground turkey. I shred my zucchini with a cheese grater and soak up all that water (you’ll be surprised how much adding this one ingredient will make your meatloaf so juicy). You can use more or less ketchup, depending on how tomato-ey you like your meatloaf (my husband prefers the low sugar kind).
Wisk your egg.
Add all those yummy spices to your egg.
Add in your zucchini and stir, stir, stir.
Ketchup time. (I used 1/4 cup but, you do you!)
Add in your ground turkey. (Ugh. I’m sorry. There’s just nothing about ground meat that makes for a pretty picture.)
Just focus on those gorgeous green flecks. 🙂
Because I’m super paranoid about meatloaf cooking all the way through, I leave a lot of air and holes. See how I kinda “pre-sliced” the loaf?
At around 45 minutes, I check it and drain some of the juices off. There’s still a lot of water that comes off of the zucchini. You don’t need all of it. Put it back in and let it go until cooked all the way through.
When it’s done, let it rest a couple of mins, slice and serve!
- 1 lb ground turkey (I use 93/7)
- 1 egg
- 1 small zucchini
- ¼ cup ketchup
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp chili powder
- Salt & Pepper
- Shred 1 small zucchini (I used a cheese grater). Soak up excess water with paper towels.
- Mix egg and all spices together.
- Stir in zucchini and ketchup.
- Add ground turkey and mix well.
- Use non-stick spray in a loaf pan and add mixture.
- Bake on 350 degrees for 45 minutes, then check meatloaf. Depending on how much liquid is present, you may need to drain it some (you’d be surprised how much water comes off of the zucchini - but it does help keep the meatloaf juicy).
- Bake another 15-20 minutes or until done. Every oven is different. *Be sure to check that the middle is done*
- Slice and enjoy!