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Turkey Meatloaf
Turkey Meatloaf
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Moist and flavorful turkey meatloaf with zucchini, carrot, and sweet chili sauce. Easy to freeze and reheat.
Ingredients:
  • 2 slices sandwich bread (white or whole wheat)
  • 1 large egg
  • 1/4 teaspoon ground black pepper
  • 1 to 2 small zucchini (10 ounces), grated to make about 2 cups
  • 1 small carrot, coarsely grated to make about 3/4 cup
  • 2 tablespoons grated onion, optional
  • 1/3 cup chopped fresh parsley
  • Zest of one lemon, finely grated
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 4 tablespoons sweet chili sauce , divided (or substitute ketchup)
  • 1 1/2 pounds ground turkey
  • 2 tablespoons ketchup
Instructions:
  • Preheat the oven to 350ºF and place a rack in the middle.
  • Prepare the breadcrumbs: Tear the bread into 2-inch pieces and quickly pulse in the food processor until coarse. Alternatively, tear the bread into small crumbs by hand.
  • Combine breadcrumbs, egg, salt, pepper, zucchini, carrot, onion (if using), parsley, lemon zest and juice, mustard, and 2 tablespoons of chili sauce in a large bowl. Mix until fully combined. Add ground turkey and gently mix by hand, being careful not to overwork the meat.
  • Shape the meatloaf mixture into a football shape and place it in the baking dish, patting it smooth. In a small bowl, combine the ketchup and 2 tablespoons of chili sauce. Spread the mixture evenly on top of the meatloaf using a spoon or brush.
  • Bake the meatloaf for 1 hour until it reaches 165°F in the center. Let it rest for 10 minutes, then slice and serve. Store any leftovers in the fridge for up to 5 days; enjoy cold or gently reheated.

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