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This turkey meatloaf is my go-to for a filling and tasty family meal. Mixing zucchini and feta gives this old-school favorite a fresh, modern twist everyone at my table loves.
I threw this together one night when we had a garden zucchini overload. Since then, it's turned into the comfort food dish my kids bug me for, even the ones who usually gag at veggies.
Tasty Ingredients
- Ground turkey: leaner than beef but stays juicy
- Panko breadcrumbs: keeps things fluffier than the usual stuff
- Milk: softens up the breadcrumbs and keeps everything tender
- Eggs: holds everything together so it doesn't fall apart
- Onion and garlic powder: kicks up the turkey flavor and makes it more savory
- Italian seasoning: brings in a bit of a Mediterranean spin that goes awesome with feta
- Worcestershire sauce: adds a deep, bold taste you can't skip
- Feta cheese: brings salty, creamy goodness that surprises you in every bite
- Shredded zucchini: makes it moist and adds sneaky nutrition—kids never even know
- Marinara sauce: gives a tangy tomato topping and makes it pop
Step-By-Step Instructions
- Let It Rest:
- Once your meatloaf’s cooked, wait five minutes before slicing it up. This helps the juices settle and makes cutting way easier.
- Bake and Finish:
- Spoon the last bit of marinara over the top, then pop it in your oven for about 1 hour and 15 minutes. You're looking for 165°F (74°C) right in the center—use a meat thermometer for that.
- Shape It:
- Line your baking sheet with foil and spray on a little oil. Scoop your mix onto the tray and shape it with wet hands so you get a loaf about 23 cm long and 10 cm wide.
- Add the Veg & Cheese:
- Dump in the squeezed, grated zucchini and crumbled feta, then pour in half your marinara (1/2 cup). Mix just until it’s all blended—don’t overdo it.
- Mix Up the Meat:
- To your soaked breadcrumbs, toss in the ground turkey, whisked eggs, onion and garlic powders, salt, pepper, Italian herbs, and Worcestershire. Stir gently, just until it comes together—too much mixing makes it tough.
- Breading Basics:
- Grab a big bowl. Soak your panko breadcrumbs in the milk for about five minutes so they turn into a mushy paste.
- Get The Oven Ready:
- Fire up your oven to 350°F (175°C) and make sure your rack's in the center for even baking.
Zucchini is my not-so-secret weapon here. It keeps everything nice and moist but pretty much vanishes as it bakes. Even my fussiest kid gobbles this down without a clue he's eating vegetables.
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Storing and Warming Up
Stick this meatloaf in an airtight container and it'll last 3 to 4 days in your fridge no problem. If you want to reheat, slice it up and use the microwave for a minute or two. You can also toss the slices in a pan with a little olive oil if you want that just-cooked texture.
Swaps & Substitutions
If turkey’s not your thing, ground chicken works just as well. Dairy-free? Swap the feta for some chopped olives to keep that salty kick. Not a zucchini fan? Use grated carrots or finely chopped spinach instead—it all blends in.
Serving Ideas
This meatloaf’s awesome with creamy mashed potatoes or herby rice pilaf. Throw together a quick green salad with olive oil and lemon for a fresh side. Leftovers also make killer sandwiches for a chill lunch the next day.
Frequently Asked Questions
- → How do I keep zucchini from being too watery?
After grating the zucchini, squeeze it hard with your hands or a clean kitchen towel to remove extra moisture. This keeps the meatloaf from getting soggy.
- → Can I swap out the feta cheese?
Sure, use goat cheese, grated parmesan, or any other hard cheese you like instead of feta.
- → What other meat works instead of turkey?
Feel free to switch turkey with ground chicken, lean beef, or veal for different flavors.
- → What's the purpose of panko in this recipe?
Panko breadcrumbs create a fluffy and soft loaf and help soak up some of the moisture.
- → How can I tell if it's fully cooked?
Use a food thermometer; your loaf is ready when the inside temperature hits 165 °F (74 °C).
- → Can it be frozen after baking?
Absolutely! Slice it, let the pieces cool completely, and then wrap them in plastic or place them in airtight freezer bags before freezing.