Turkey Zucchini Meatloaf

Turkey zucchini meatloaf with Italian seasoning and a ketchup glaze, baked until juicy and safe in about an hour with a short resting time.

Prep: 15 min · Cook: 55 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb ground turkey
• 1 cup zucchini
• 1 egg
• 0.5 cup plain breadcrumbs
• 0.333 cup ketchup
• 1 tsp italian seasoning
• 0.75 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Heat the oven to 375°F. Line a rimmed baking sheet with parchment. (about 5 min) — 375°F
2. Grate the zucchini, then gently squeeze out excess moisture with clean hands or a kitchen towel. (about 3 min)
3. In a large bowl, mix the ground turkey, zucchini, egg, breadcrumbs, 2 tablespoons ketchup, Italian seasoning, salt, and pepper until just combined. (about 3 min)
4. Shape the mixture into a compact loaf about 8 inches long on the prepared baking sheet. Spread the remaining ketchup over the top. (about 4 min)
5. Bake until the center reaches 165°F on an instant-read thermometer, 45 to 55 minutes. (about 50 min) — 375°F
6. Rest the meatloaf for 10 minutes before slicing and serving. (about 10 min)