Baked Turkey and Zucchini Meatloaf

For an exceptionally moist and flavorful turkey meatloaf, grate zucchini into the mixture. The zucchini melts into the meat as it bakes, keeping the loaf tender without adding a strong squash flavor. This version is quick to prepare: combine the ingredients, shape into a loaf, top with a simple sauce, and bake.

Turkey Meatloaf with Zucchini

If you want to add more vegetables to weeknight meals without changing what your family already prefers, shredding zucchini into ground turkey is an easy trick. I had an abundance of zucchini from the garden and shredded a cup to fold into a classic turkey meatloaf base. The result was juicy, delicate, and packed with flavor. Grated zucchini works equally well in burgers, small loaves, or patties and keeps ground poultry from drying out.

Turkey Meatloaf Ingredients

• Sauce: Use a quarter cup of ketchup mixed into the meat and reserve two tablespoons combined with Worcestershire sauce to spread on top before baking.
• Meat: One pound ground turkey (93% lean) is ideal. You can substitute lean ground beef or ground chicken if preferred.
• Onion: If you prefer to skip sautéing, use dried onion flakes to save a pan. They rehydrate and still add good flavor.
• Zucchini: Grate enough zucchini to measure about 3/4 cup. Place the grated zucchini in a clean towel and squeeze out excess moisture so the loaf won’t become soggy.
• Binders: One large egg plus 1/3 cup quick oats or seasoned breadcrumbs help the loaf hold together. Use gluten-free oats or breadcrumbs for a gluten-free version.
• Seasonings: A teaspoon of dried marjoram and one teaspoon kosher salt give subtle herb flavor. If you don’t have marjoram, dried thyme is a fine substitute.

How to Make It

• Preheat the oven to 350°F (175°C).
• In a small bowl, combine 2 tablespoons ketchup and 1 1/2 teaspoons Worcestershire sauce for the topping.
• In a medium bowl, mix together 1 lb ground turkey, 3/4 cup grated zucchini (squeezed dry), 2 tablespoons dried onion flakes, 1/3 cup quick oats (or seasoned breadcrumbs), 1 large egg, 1/4 cup ketchup, 1 teaspoon marjoram, and 1 teaspoon kosher salt. Mix gently until just combined—overworking can make the loaf dense.
• Shape the mixture into a loaf and place it on a baking sheet or in a loaf pan. Spoon the ketchup-Worcestershire sauce over the top to glaze.
• Bake uncovered for 55–60 minutes, until an instant-read thermometer inserted in the center reads 165°F (74°C) for poultry. Remove from oven and let rest for 5 minutes before slicing to help the loaf hold its shape.

How Long to Cook Turkey Meatloaf with Zucchini

Bake the shaped loaf uncovered for 55 to 60 minutes in a 350°F oven. Cooking time will vary slightly depending on loaf thickness and oven accuracy. Let the meatloaf rest for five minutes after removing it from the oven—this brief rest helps the juices redistribute so slices don’t fall apart.

How to Freeze Turkey Meatloaf

Make a double batch and freeze one loaf for later. The meatloaf keeps in the refrigerator for three to four days. For freezing, you can wrap a whole loaf tightly in foil and place it in a freezer bag, or slice the loaf, wrap individual portions in foil, and freeze in a resealable bag. Thaw overnight in the refrigerator and reheat gently in the microwave or oven until warmed through.

What to Serve with Turkey Meatloaf

This lighter turkey and zucchini meatloaf pairs nicely with mashed potatoes, rice pilaf, or smashed sweet potatoes. For vegetables, try roasted green beans, garlic broccolini, or a crisp side salad to add color and texture to the plate.

Recipe