Love meatloaf? My mother-in-law introduced me to this sweet take on meatloaf, using Turkey and zucchini. I’ve adopted it as my go-to meatloaf recipe. The sweet apricot preserves and dijon mustard adds a nice kick and makes a change from a tomato sauce based meatloaf. It’s very kid friendly too!
Ingredients:
1 1/4 lbs lean ground turkey meat
1 cup pureed zucchini
3/4 cup finely chopped onion
1/2 cup seasoned breadcrumbs, to make this gluten free, use gluten free breadcrumbs
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
1/3 ground black pepper
1/2 teaspoon garlic powder or 1 cube frozen garlic
Topping:
2/3 jar apricot preserves (can use apricot all fruit topping)
6 teaspoons dijon mustard
Preheat oven to 350 degrees.
Combine all ingredients (except for peach preserves and dijon mustard) in a large bowl and mix well. Place mixture and shape on a large roasting pan or cookie sheet (with lip).
Bake for 45 minutes. While the meatloaf is baking, mix together preserves and mustard.
Take meatloaf out of oven, spread the glaze over the top. Put it back into the oven for 20 more minutes.
Check that meatloaf is done — it should be 165 degrees (use a meat thermometer).
Cut into slices and serve.
Adapted from a recipe from Epicurious
Turkey Zucchini Meatloaf
Ingredients
- Ingredients:
- 1 1/4 lbs lean ground turkey meat
- 1 cup pureed zucchini
- 3/4 cup finely chopped onion
- 1/2 cup seasoned breadcrumbs to make this gluten free, use gluten free breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 teaspoon salt
- 1/3 ground black pepper
- 1/2 teaspoon garlic powder or 1 cube frozen garlic
- Topping:
- 2/3 jar apricot preserves can use apricot all fruit topping
- 6 teaspoons dijon mustard
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients (except for peach preserves and dijon mustard) in a large bowl and mix well. Place mixture and shape on a large roasting pan or cookie sheet (with lip).
- Bake for 45 minutes.
- While the meatloaf is baking, mix together preserves and mustard.
- Take meatloaf out of oven, spread the glaze over the top. Put it back into the oven for 20 more minutes.
- Check that meatloaf is done -- it should be 165 degrees (use a meat thermometer).
- Cut into slices and serve.
[…] Pescatarian, so she will join me when I make vegetarian or vegan meals. This recipe is based on my Turkey Zucchini Meatloaf, which is my mother-in-law’s recipe, originally adapted from a recipe from Epicurious. […]