Turkey Zucchini Meatloaf with Feta

Reasons you’ll love this recipe

• Use up summer zucchini – I know most people turn to bread or muffins, but this turkey zucchini meatloaf is one of my favorite ways to use up the overabundance of zucchini that pops up in my garden every summer. 
• Lean and high protein – A healthy meatloaf recipe is perfect to put on the menu when you want a low-fat dinner that’ll still keep you full all night.
• Super flavorful – The feta, marinara sauce, and seasonings are delicious.
• Make-ahead – You can assemble the loaf a couple of days before to cook during the week, or cook thoroughly on Sunday for a quick dinner to heat up after work, or you freeze raw or cooked meatloaf to stick on the meal plan later in the month.

5-Star Recipe ⭐️⭐️⭐️⭐️⭐️

“This was the best meatloaf ever! It tasted so much lighter than ones made with ground beef and smothered with sweet sauces. I served it with whipped sweet potatoes. It was so full of flavor and moist, I didn’t change anything except cut the recipe in half for the two of us. Can’t wait to make this again!” – Chrissy

Ingredients

• Ground Turkey – For the best flavor, I think it’s worth it to buy high-quality organic ground turkey when making meatloaf. I’ve made this with 95% lean ground turkey or higher fat – both are good. I purchase organic ground turkey from Wegmans or add a couple of packages when I’m ordering from Butcher Box.
• Zucchini – I use 2 cups of shredded zucchini for this recipe – it’s important to measure out because zucchini comes in all shapes and sizes. You don’t need to peel the zucchini before shredding it, but you can if you want to hide the zucchini. You can also add a little more or less, and it won’t affect the recipe.
• Feta – In my opinion, everything is better with feta! Don’t skip the feta; it adds a tangy flavor that pairs perfectly with the zucchini and marinara sauce.
• Marinara – Of course, you can use homemade easy marinara sauce, but a high-quality jar of sauce (like Rao’s) will work.
• Panko bread crumbs and milk – I always make a panade (bread and milk paste) for my turkey meatloaf recipes. It’s the best way to add moisture to the meatloaf, so it doesn’t dry out. I use panko bread crumbs in this recipe, but you can also use a slice of bread in its place. Also, any dairy or non-dairy milk will work.
• Eggs – this acts as a binder for the meatloaf.
• Seasonings – Granulated garlic, onion powder, and Italian seasoning add the perfect flavor to the ground turkey.
• Worcestershire sauce – this is my secret ingredient for infusing a meaty flavor into turkey meatloaf.

Supplies

• Box Grater
• Large mixing bowls
• Baking sheet
• Glass meal prep containers

How to Make Turkey Zucchini Meatloaf

• Preheat the oven to 350 degrees.
• If you haven’t already, shred the zucchini and get the rest of your ingredients together. Don’t forget to squeeze out as much water as possible before adding the zucchini in with the other ingredients.
• Into a large mixing bowl, add the panko bread crumbs and milk. Mix until paste forms. As I said, if you don’t have panko, then use a slice of bread.
• To the paste, add in the ground turkey, eggs, seasonings, Worcestershire sauce, feta cheese, zucchini, and 1/2 cup of the marinara.
• Using your hands, mix all of the ingredients until evenly distributed. This step is messy, but roll your sleeves up and dive in.
• Spray a large baking sheet with cooking spray. Then place the meatloaf mixture onto the baking sheet and form it into a loaf.
• Spread the remainder of the marinara sauce on top of the zucchini meatloaf.
• Cook for 1 hour 15 minutes or until the internal temperature reaches 160 degrees.
• Let sit for 5 minutes, cut into eight slices, and serve or store in the refrigerator or freezer.

What to serve with this healthy meatloaf recipe?

Here is a  list of sides that are delicious with Zucchini Meatloaf