Turkey Meatloaf with Zucchini
This rigorously tested meatloaf with zucchini recipe solves the structural problems plaguing vegetable-infused loaves, resulting in a perfectly sliceable, moist, and savory meal.
Equipment
- Box grater
- Clean kitchen towel or cheesecloth
- Mixing bowl (medium)
- Small bowl
- baking sheet
- Digital meat thermometer
Ingredients
Meatloaf Foundation Ingredients
- 3/4 cup grated zucchini squeezed dry after
- 6 tablespoons ketchup (divided)
- 1 1/2 teaspoons Worcestershire sauce
- 1 lb ground turkey (93% lean)
- 2 tablespoons dried onion flakes
- 1/3 cup quick oats (or seasoned breadcrumbs) (We use oats here because they provide the superior matrix stability proven in our binder tests)
- 1 large egg Ensure at room temperature before mixing
- 1 teaspoon marjoram
- 1 teaspoon kosher salt
Instructions
Assembly and Baking
- Preheat the oven to 350F.
- In a small bowl combine 2 tablespoons of the ketchup with Worcestershire sauce.
- In a medium bowl combine the turkey, squeezed zucchini, dried onion, oats or breadcrumbs, egg, 1/4 cup ketchup, salt and marjoram.
- Shape into a loaf and place on a baking sheet. Spoon the sauce mixture (from step 2) on top.
- Bake uncovered for 55-60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Remove from oven and let it sit for 5 minutes before slicing.
Mandatory Zucchini Pre-Mix Step (Moisture Control)
- Begin by using the large holes on a box grater to shred your zucchini into a clean kitchen towel or a double layer of heavy-duty cheesecloth.
- Measure out exactly three-quarters of a cup of the shredded vegetable.
- Gather the corners of the towel and twist the top to create a tight bundle, then squeeze with as much force as you can muster over your sink until no more liquid extracts.
- Fluff the dried zucchini with a fork before adding it to the mixing bowl to ensure it distributes evenly throughout the turkey matrix.
Notes
The 5-minute rest after baking is critical; it allows the internal structure to re-set and redistribute juices, preventing structural collapse. If using 99% lean turkey, you may need an additional tablespoon of ketchup inside the mix for moisture. This loaf stores well: refrigerate leftovers in an airtight container for up to four days, or freeze cooled slices tightly wrapped in plastic wrap and foil for up to three months. Flavor improves after 24 hours in the refrigerator.
Nutrition
Calories: 275kcalCarbohydrates: 18gProtein: 25.5gFat: 11.5g
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