Skip to content

Turkey zucchini meatloaf

You’ll need:

1.5 pounds ground turkey

1 medium yellow squash

1 medium zucchini

1 egg

1 cup bread crumbs Italian style

1 cup cheese

1/3 cup Fresh flat parsley chopped (or the top of a medium sized bunch, try not to get to much of the stems)

1 tsp oregano

1 tsp basil

1 clove garlic chopped

1 small can tomato sauce

For sauce:

Two cans crushed tomatoes

1 can diced tomatoes

6 cloves garlic chopped

Olive oil

1tsp Basil

1tsp Oregano

1/2 tsp Garlic powderSalt/pepper to taste

First put turkey into bowl. Add 1 egg, 1 cup bread crumbs, basil, oregano, minced garlic and 1/3 cup chopped fresh parsley & cheese. Grate zucchini and squash add to bowl. Mix with hands until all mixed together. Put into a none stick loaf pan and bake @400 degrees for 30 minutes with foil covering top. Remove from oven and remove tin foil. If there is any extra liquid in pan drain, then take can of tomato sauce and pour over top of loaf. Put back into oven @450 for another 10 minutes until tomato sauce starts to thicken and bakes onto top. Remove from oven and let cool for 10 minutes before removing from pan with a spatula. Sprinkle fresh parsley and cheese serve on top of pasta with sauce. Can also serve on zucchini noodles!

For sauce chop garlic and put into pan with olive oil and let garlic brown then pour in 2 cans of crushed tomatoes, 1 can chopped tomatoes and season with basil, oregano and garlic powder. Bring to a boil then let simmer for 20 minutes. (To add a little sweetness you can add sugar if you choose, I do not)

Leave a Reply

Your email address will not be published. Required fields are marked *