If you’re looking for a comforting, flavorful, and healthy twist on a classic favorite, this Greek Turkey Zucchini Meatloaf Recipe is here to brighten up your dinner table. Loaded with fresh ingredients like zucchini, sundried tomatoes, and tangy feta cheese, this meatloaf strikes the perfect balance between hearty and light. It’s packed with Mediterranean-inspired flavors that will have everyone asking for seconds, all while sneaking in some veggies with every delicious slice. Trust me, once you try this, the Greek Turkey Zucchini Meatloaf Recipe will become one of your go-to meals for any night of the week.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in building layers of flavor, texture, and color. The combination is simple but brilliantly impactful, turning ordinary turkey meatloaf into something truly special.
- Lean ground turkey: A lighter alternative to beef that keeps this dish moist and packed with protein.
- Large egg: Binds everything together for a perfect, sliceable texture.
- Zucchini (finely shredded and moisture squeezed): Adds moisture and subtle veggies, making the meatloaf extra juicy without overpowering flavor.
- Red onion (finely chopped): Gives a mild sweetness that deepens the savory profile.
- Sundried tomatoes (drained and finely chopped): Introduce a tangy, chewy burst of umami intensity.
- Garlic (minced): For that punch of aromatic warmth that ties everything together.
- Dried oregano: Classic Mediterranean herb that brings earthiness and authenticity.
- Chopped parsley: Freshness and bright green flecks throughout the meatloaf.
- Quick oats (soaked in milk): Helps hold the loaf together while adding a soft texture.
- Salt and black pepper: Essential seasoning to elevate all other ingredients.
- Feta cheese: Crumbled into the center, creating a creamy, salty surprise inside the meatloaf.
- Tomato paste: Forms the base of a luscious glaze that coats the loaf.
- Hot water: Loosens the tomato paste for easy brushing.
- Worcestershire sauce: Adds subtle depth and a hint of tang.
- Apricot preserves: A touch of sweetness that balances the savory and tangy notes.
- Honey: An extra layer of gentle sweetness to round out the glaze.
How to Make Greek Turkey Zucchini Meatloaf Recipe
Step 1: Create the Meatloaf Mixture
Begin by placing all the meatloaf ingredients except for the feta cheese into a large mixing bowl. This includes the ground turkey, egg, shredded zucchini, onion, sundried tomatoes, garlic, oregano, parsley, soaked oats, salt, and pepper. Mix everything thoroughly until well combined. This is where the magic starts, as the mixture comes together into a flavorful base that’s ready to be shaped and baked.
Step 2: Prep Your Oven and Baking Sheet
Preheat your oven to 350°F to make sure it’s hot and ready when the meatloaf is shaped. While the oven heats, line a baking sheet with baking parchment. This simple step makes cleanup a breeze and prevents the meatloaf from sticking, helping keep those beautiful edges intact.
Step 3: Shape and Fill the Meatloaf
Place about two-thirds of your meat mixture onto the prepared baking sheet. Shape it into a loaf, then press an indent down the center to create a pocket. Crumble the feta cheese right into the middle. This surprise center is one of the best parts of the Greek Turkey Zucchini Meatloaf Recipe! Using the remaining meat mix, cover the feta and press firmly so the loaf stays together during cooking.
Step 4: Brush on the Glaze
Whisk together the tomato paste, hot water, Worcestershire sauce, apricot preserves, honey, and a pinch of salt to make a lingering sweet and tangy glaze. Brush about a third of this sauce evenly over the top of the shaped meatloaf. This glaze adds moisture and caramelization, creating a beautiful, flavorful crust as the loaf bakes.
Step 5: Bake the Meatloaf to Perfection
Bake the meatloaf for 30 minutes initially. After that first half hour, brush on another third of the glaze, giving it another layer of flavor and shine. Return the meatloaf to the oven and bake for an additional 20 to 30 minutes, or until it reaches an internal temperature of 165°F. When done, brush with the remaining glaze and let it rest for 5 to 10 minutes before slicing. This resting time locks in the juices so every bite is tender and flavorful.
How to Serve Greek Turkey Zucchini Meatloaf Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens the rich flavors and adds a lovely pop of green. For a bit of tang and texture, try topping slices with extra crumbled feta or a drizzle of Greek yogurt. These little touches elevate the dish and keep it feeling fresh.
Side Dishes
This meatloaf pairs beautifully with light, Mediterranean-inspired sides. Think a crisp Greek salad loaded with tomatoes, cucumbers, olives, and lemon vinaigrette, or roasted lemon potatoes for a comforting, hearty balance. Even a simple side of steamed green beans or quinoa makes a nutritious and lovely companion.
Creative Ways to Present
Turn this meatloaf into a showstopper by slicing it thick and serving it open-faced on toasted pita bread with tzatziki sauce and fresh veggies. Alternatively, cube leftover slices for a flavorful addition to a grain bowl or lunch salad. The versatility keeps this dish exciting day after day!
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap leftover meatloaf tightly in plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or dinners. Just slice and reheat for another tasty meal.
Freezing
If you want to preserve the flavors even longer, this Greek Turkey Zucchini Meatloaf Recipe freezes beautifully. Wrap individual slices or the whole loaf securely in freezer-safe packaging, and freeze for up to 3 months. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the meatloaf slices with foil and warm them in a 350°F oven for about 15 minutes until heated through. Alternatively, microwave portions covered with a damp paper towel for 1 to 2 minutes, though the oven method helps maintain that wonderful crust.
FAQs
Can I use ground chicken instead of turkey?
Absolutely! Ground chicken is a great substitute and will keep the meatloaf light and moist, though turkey tends to have a slightly firmer texture that holds together nicely.
Is it necessary to squeeze the zucchini before mixing?
Yes, squeezing out the excess moisture from the shredded zucchini is important to prevent the meatloaf from becoming too wet and falling apart.
Can I make this meatloaf gluten-free?
Definitely. Simply swap out the quick oats for gluten-free oats or substitute with almond flour or crushed gluten-free crackers to keep the binding effect.
What can I use instead of apricot preserves?
If apricot preserves aren’t available, honey alone works well to add sweetness, or you could try another fruit preserve with a mild flavor, like peach or orange marmalade.
How do I know when the meatloaf is fully cooked?
The safest way is to use a meat thermometer and ensure the internal temperature reaches 165°F. This guarantees the turkey is cooked through and juicy.
Final Thoughts
This Greek Turkey Zucchini Meatloaf Recipe brings a bright, fresh Mediterranean flair with every bite while staying comforting and satisfying. It’s a dish that’s not only bursting with flavor but also thoughtfully balanced with healthy ingredients. Perfect for family dinners or meal prepping, this recipe is sure to become one of your favorites—you’ll love how it transforms a simple meatloaf into a vibrant, everyday crowd-pleaser. Give it a try soon and enjoy the delicious journey!
Print
Greek Turkey Zucchini Meatloaf Recipe
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Low Fat
Description
This Greek Turkey Zucchini Meatloaf is a flavorful, healthy twist on classic meatloaf, featuring lean ground turkey mixed with grated zucchini, sundried tomatoes, and aromatic herbs. Baked to perfection and topped with a tangy apricot-honey glaze and creamy feta cheese, it’s a delicious and nutritious meal option perfect for family dinners.
Ingredients
Meatloaf Mixture
- 1 pound lean ground turkey
- 1 large egg
- 1 zucchini, finely shredded and extra moisture squeezed
- 1 red onion, finely chopped
- 4 sundried tomatoes, drained and finely chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 tablespoons chopped parsley
- 4 tablespoons quick oats, soaked in 2 tablespoons milk
- 1/2 teaspoon salt
- Black pepper, to taste
Cheese
- 2 ounces feta cheese
Sauce
- 2 tablespoons tomato paste
- 1 tablespoon hot water
- 1/2 tablespoon Worcestershire sauce
- 1 1/2 tablespoons apricot preserves (or more honey)
- 1/2 tablespoon honey
- Salt, to taste
Instructions
- Make the meatloaf mixture: Place all ingredients for the meatloaf except for the feta cheese into a large bowl. Mix thoroughly until all ingredients are very well combined, ensuring an even distribution of flavors and textures.
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Line a baking sheet with baking parchment paper to prevent sticking and make cleanup easier.
- Shape the meatloaf: Transfer about two-thirds of the meat mixture onto the prepared baking sheet. Shape it into a firm loaf, then create an indent down the middle. Crumble the feta cheese into this indent, then cover the cheese with the remaining meat mixture. Press the top firmly to seal the loaf so it holds together during baking.
- Prepare and apply the sauce: In a small bowl, stir together the tomato paste, hot water, Worcestershire sauce, apricot preserves, honey, and salt to make the glaze. Brush one-third of this sauce evenly over the top of the meatloaf.
- Bake the meatloaf: Place the meatloaf in the preheated oven and bake for 30 minutes. Remove and brush with another third of the sauce, then return to the oven and bake for an additional 20 to 30 minutes, or until the internal temperature reaches 165°F (74°C).
- Finish and rest: Immediately after removing the meatloaf from the oven, brush the remaining sauce over the top. Let the meatloaf rest for 5 to 10 minutes before slicing and serving. This helps the juices redistribute for moist and tender slices.
Notes
- Ensure to squeeze out moisture from the shredded zucchini to avoid a soggy meatloaf.
- The apricot preserves can be substituted with extra honey for different sweetness notes.
- Use a meat thermometer to guarantee the meatloaf is safely cooked to an internal temperature of 165°F (74°C).
- Letting the meatloaf rest after baking helps to keep it moist and easier to slice.
