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
Scale
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.
