Turkey And Zucchini Meatloaf Recipes

TURKEY AND ZUCCHINI MEATLOAF

Steps:

• In a sauté pan on medium heat add the oil, onion and some salt and cook about 6 minutes and then add in the garlic and cook another 2 minutes. Next add in the zucchini, thyme, chicken broth, worcestershire , 3 tablespoons of the ketchup, parsley and some salt and pepper and mix and cook about 5 minutes and then turn off the heat and let cool.
• Next in a large mixing bowl add the ground turkey, egg, parmesan cheese, bread crumbs and some salt and pepper and then add in the zucchini mixture and mix well to combine .
• Then on a baking sheet lined with foil and sprayed with cooking spray put on the turkey mixture and mold it with your hands into a loaf shape. Then take the other 2 tablespoons of ketchup and spread it evenly over the top of the loaf.
• Bake at 375 deggrees for 25 -30 minutes or until done and enjoy!
• This is the best meatloaf recipe ever!!! I don't care for meatloaf that much and neither does my daughter - so I created this one night and we were blown away on how amazing it was!!!!

TURKEY AND VEGETABLE MEAT LOAF

Steps:

• In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.

TURKEY VEGGIE MEATLOAF CUPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
• Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
• Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.

ZUCCHINI RANCH MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Mix the ground beef, ground turkey, zucchini, onions, green bell pepper, egg, Worcestershire sauce, Cheddar cheese, bread crumbs, and ranch dressing mix until well combined. Form the mixture into a loaf in the middle of the prepared baking dish.
• Stir together the ketchup and steak sauce in a small bowl. Pour the sauce over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

TURKEY AND ZUCCHINI MEATLOAF

Steps:

• Preheat oven to 400 degrees.
• Combine all ingredients, kneading it with your hands until well incorporated, and form into a ball or loaf.
• Place in a bread pan or small casserole dish.
• The loaf will retain its shape regardless of the dish it is cooked inches The larger the dish, the less fat is stored in the loaf while cooking.
• Cook uncovered 45 to 60 minutes.
• Allow to cool for 5 to 10 minutes before serving.

BEEF, TURKEY AND ZUCCHINI MEATLOAF

Steps:

• Preheat oven to 350°F.
• Combine first 10 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8x4x2-inch loaf.
• Bake meat loaf 45 minutes. Remove from oven.
• Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf.
• Return to oven; bake until thermometer inserted into center registers 165°F, about 15 minutes longer.

MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
• Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
• Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
• Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
• Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
• Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
• When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
• Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
• Enjoy!