Turkey And Zucchini Meatloaf Recipes

TURKEY ZUCCHINI MEATLOAF WITH FETA

Steps:

• Preheat the oven to 350 degrees.
• Into a large mixing bowl, add the panko bread crumbs and milk. Mix until paste forms.
• To the paste, add in the ground turkey, eggs, seasonings, Worcestershire sauce, feta cheese, zucchini, and 1/2 cup of marinara.
• Using your hands, mix all of the ingredients until evenly distributed.
• Spray a large baking sheet with cooking spray. Place the meatloaf mixture onto the baking sheet and form it into a loaf
• Spread the remainder of the marinara sauce on top of the zucchini meatloaf.
• Cook for 1 hour 15 minutes or until the internal temperature reaches 160 degrees.
• Let sit for 5 minutes, cut into eight slices, and serve or store in the refrigerator or freezer.

TURKEY, QUINOA, AND ZUCCHINI MINI MEATLOAVES

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
• Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
• Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
• Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

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.

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.

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.