Turkey Meatloaf

Turkey Meatloaf

This is a very hearty meal and is held together by the zucchini, so grain-free!!

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Turkey Meatloaf
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Course Dinner, Lunch
Prep Time 15 Minutes
Cook Time 60 Minutes
Servings
Servings
Ingredients
Course Dinner, Lunch
Prep Time 15 Minutes
Cook Time 60 Minutes
Servings
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Instructions
  1. Heat your oven to 400. Line a rimmed baking sheet with foil.
  2. Grate the zucchini very finely, on the smallest side of a box grater or using a micro plane. You need 2 cups total.
  3. In a mixing bowl, stir together the zucchini, eggs, and garlic, ¼ cup of the ketchup (or tomato paste), parsley, 1 teaspoon salt and ½ teaspoon pepper. Add the turkey and mix until combined.
  4. Scoop the meat mixture onto the lined baking sheet and form the meat into a large loaf (about 10 inches long and 5 inches wide).
  5. Bake, brushing twice with the remaining ½ cup of ketchup (or tomato paste), until an instant read thermometer inserted in the center reads 165, 60 to 70 minutes.
Recipe Notes

While this meatloaf cooks, some liquid and other juice will pool out around it. Don’t worry, just scrape it away, this is why we cook it on a flat sheet instead of in a loaf pan!

You can also use 1/2 ground turkey and 1/2 ground beef mixture.

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