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Turkey Zucchini Meatloaf with Feta

Juicy Turkey Zucchini Meatloaf with Feta for Healthy Dinners

This Turkey Zucchini Meatloaf with Feta is a moist, protein-packed, and nutritious dish perfect for health-conscious meals.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 5 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Meatloaf
  • 1 cup Panko Breadcrumbs Can substitute with 2 slices of bread, finely crumbled.
  • 1/2 cup Milk Dairy or non-dairy options are viable.
  • 1 pound Ground Turkey Use extra-lean turkey for lower fat content.
  • 2 large Eggs Ensure at room temperature.
  • 1 teaspoon Onion Powder Can substitute with fresh onions.
  • 1 teaspoon Granulated Garlic Fresh garlic can be used, adjust to taste.
  • 1 teaspoon Salt Use kosher or sea salt.
  • 1/2 teaspoon Pepper Adjust based on spice preference.
  • 1 teaspoon Italian Seasoning Home-blended dried herbs can replace store-bought.
  • 1 tablespoon Worcestershire Sauce Soy sauce can be used for a gluten-free option.
  • 1 cup Feta Cheese Greek yogurt could be a lighter alternative.
  • 1 cup Shredded Zucchini Ensure water is squeezed out.
For the Topping
  • 1 cup Marinara Sauce Can be substituted with ketchup.

Equipment

  • mixing bowl
  • baking sheet
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the panko breadcrumbs and milk, stirring until they form a thick paste.
  3. Add the ground turkey, eggs, onion powder, granulated garlic, salt, pepper, Italian seasoning, Worcestershire sauce, feta cheese, shredded zucchini, and ½ cup of marinara sauce; mix gently.
  4. Shape the meat mixture into a loaf on a lightly spray-coated baking sheet.
  5. Spread the remaining marinara sauce generously over the top of the meatloaf.
  6. Bake for about 1 hour and 15 minutes or until the internal temperature reaches 160°F (71°C).
  7. Let it sit for 5 minutes before slicing into 8 even portions.

Notes

Ensure zucchinis are well-squeezed to avoid excess water making the meatloaf soggy. Let the meatloaf rest post-baking for enhanced flavor and moisture.