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Turkey Zucchini Meatloaf with Feta

Turkey Zucchini Meatloaf with Feta: A Game-Changer Dinner!

A nutritious, flavorful Turkey Zucchini Meatloaf with Feta recipe perfect for family dinners.
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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: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatloaf
  • 2 lbs Ground Turkey Lean protein source.
  • 2 cups Shredded Zucchini Squeeze out excess water before use.
  • 1 cup Feta Cheese Adds creamy tanginess.
  • 1 cup Panko Breadcrumbs Provides structure and texture.
  • 1/2 cup Milk Can be dairy or non-dairy.
  • 2 large Eggs Essential binder.
  • 1 tsp Onion Powder Can substitute with fresh onion.
  • 1 tsp Granulated Garlic Fresh garlic can be used for stronger flavor.
  • to taste Salt & Pepper Essential seasonings.
  • 1 tsp Italian Seasoning Can be swapped with individual herbs.
  • 1 tbsp Worcestershire Sauce Adds umami complexity.
For the Topping
  • 1 cup Marinara Sauce Used for topping, can substitute with preferred tomato sauce.

Equipment

  • mixing bowl
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather ingredients and baking equipment.
  2. In a large mixing bowl, combine panko breadcrumbs and milk. Let sit for 5 minutes.
  3. Add ground turkey, eggs, onion powder, granulated garlic, salt, pepper, Italian seasoning, Worcestershire sauce, feta cheese, shredded zucchini, and ½ cup of marinara sauce. Mix everything together.
  4. Transfer the meatloaf mixture onto a greased baking sheet and shape it into a loaf.
  5. Spread the remaining ½ cup of marinara sauce evenly over the top.
  6. Bake in the preheated oven for 1 hour and 15 minutes until the internal temperature reaches 160°F (71°C).
  7. Let it rest for about 5 minutes. Cut into 8 portions and serve warm.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 10gProtein: 25gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 400mgPotassium: 450mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Squeeze excess water from zucchini before adding to the meatloaf to prevent sogginess. Can make ahead and refrigerate for up to 2 days before baking.

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