Turkey Zucchini Meatloaf – My Home Made Recipe

Squeezed zucchini helps keep this turkey meatloaf tender without making the mixture watery. A simple ketchup and mustard glaze gives the outside a savory-sweet finish.

Ingredients

• 600 g ground turkey
• 150 g grated zucchini, squeezed
• 1 small onion, finely diced
• 1 large egg
• 60 g plain breadcrumbs
• 80 g ketchup
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Heat oven to 180°C / 350°F. Line a rimmed baking tray with parchment. Squeeze grated zucchini firmly in a clean towel and weigh 150 g after squeezing.
2. Mix turkey, zucchini, onion, egg, breadcrumbs, 30 g ketchup, oregano, salt and pepper in a bowl just until evenly combined.
3. Shape on the tray into a loaf about 22 cm long and 10 cm wide. Do not pack it down excessively.
4. Mix remaining 50 g ketchup with Dijon mustard and spread over the top and sides.
5. Bake for 45–55 minutes until the center reaches 74°C / 165°F on a food thermometer. Check the thickest part; color alone is not a reliable test for ground turkey.
6. Rest for 10 minutes before cutting into six slices with a sharp knife. The resting time helps the slices hold together.
7. Refrigerate leftovers within two hours for up to three days. Reheat to 74°C / 165°F throughout, covering to keep slices from drying.

Weigh after squeezing

The stated zucchini weight is after removing excess moisture. Wet zucchini can make the loaf too loose.

Mix gently

Stop once the ingredients are distributed. Overworking ground meat can make the slices dense.

Check the temperature

Use a thermometer in the middle of the loaf. Turkey must be fully cooked before the resting stage.

FAQs

How many servings does this make?

Makes 6 servings using the pan or equipment listed.

What should I check before serving?

Rest for 10 minutes before cutting into six slices with a sharp knife. The resting time helps the slices hold together.

How should I store leftovers?

Refrigerate leftovers within two hours for up to three days. Reheat to 74°C / 165°F throughout, covering to keep slices from drying.