turkey-zucchini meatloaf
A lower fat meatloaf that is quite moist. Remember that onion soup mix is fairly salty, so do not add additional salt to the mix. Do not use ground turkey breast, it will be too dry.
prep time
15 Min
cook time
1 Hr 10 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 1 cup (1 medium) shredded zucchini (no need to peel)
- 2 pounds ground turkey (not breast meat-too dry)
- 4 tablespoons tomato paste
- 1/2 cup dry bread crumbs
- 1 large egg
- 1 package (1 ounce) dry onion soup mix
- 2 teaspoons dried italian seasoning (or herb of your choice)
- 1/2 teaspoon ground black pepper
How To Make turkey-zucchini meatloaf
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Step 1Preheat oven to 350F. Coat a 9x5x3 inch loaf pan with cooking spray.
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Step 2Place all ingredients in large mixing bowl and mix thoroughly with hands.
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Step 3Place mixture into prepared loaf pan and pat down to remove air pockets.
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Step 4Bake 1 hour and 10 minutes, or until meat thermometer inserted into center reads 160F. Remove from oven and let stand 5 minutes. Slice and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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