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This turkey meatloaf is my go-to for a filling family dinner. You'll love how zucchini and feta shake up the classic formula, turning it into something fresh everybody digs.
I whipped this up one night when the zucchini from our garden was going wild. Now it's the dish my kids always beg for, even the ones who say they hate eating their greens.
Delicious Ingredients
- Sauce marinara: gives the top that zingy tomato punch
- Feta cheese: adds a rich, salty bite that makes every bite better
- Shredded zucchini: keeps things juicy and packs in nutrition without showing up
- Ground turkey: a lean pick that still stays nice and moist
- Panko crumbs: make for a fluffier texture than regular breadcrumbs
- Eggs: hold everything together so your loaf doesn’t fall apart
- Milk: softens the panko and helps it from drying out
- Onion and garlic powders: simple seasonings that make the turkey taste awesome
- Italian herbs: gives a mellow, Mediterranean touch that’s great with feta
- Worcestershire sauce: gives you that deep savory kick
Simple Step-by-Step
- Let it rest:
- Let your meatloaf sit for 5 minutes before you slice in. That way the juices settle and you get cleaner, easier slices.
- Bake it off:
- Spoon the rest of your marinara over the loaf. Toss it in the oven for about 1 hour and 15 minutes, till a meat thermometer poked in the center reads 165°F (74°C).
- Make your loaf:
- Line a baking tray with foil and grease it up a little. Plop the mix on, shape it with damp hands to about 9 inches long and 4 inches wide.
- Toss in greens and feta:
- Fold in well-squeezed shredded zucchini, crumbled feta, plus half the marinara (about 1/2 cup). Don’t stir too much—just enough to spread everything out.
- Bring it all together:
- Add in ground turkey, eggs, your seasonings, Italian spices, and Worcestershire. Mix gently so your loaf stays light and not tough.
- Prep panko:
- Grab a big bowl and soak panko in milk. Give it 5 mins until it goes soft and mushes up.
- Start with the oven:
- Get your oven warming up to 350°F (175°C) with the rack in the middle so it bakes evenly.
Zucchini is my not-so-secret weapon here. It gives a crazy amount of moisture and practically vanishes as it bakes. Even my pickiest kid wolfs this down, clueless there are veggies inside.
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Storing and Reheating Made Easy
This meatloaf keeps well in an airtight container in the fridge for 3 or 4 days. Warm up slices one at a time in the microwave for about a minute or two. Or, for best texture, toss them in a skillet with a splash of olive oil over medium heat.
Tasty Swaps for You
If turkey is not your thing, ground chicken does the trick. For a dairy-free spin, swap feta for chopped olives to keep that salty, Mediterranean vibe. Shredded carrots or finely chopped spinach work instead of zucchini if you want a change.
Great Sides to Try
This meatloaf is awesome with creamy mashed potatoes or herby rice pilaf. Throw in a crisp green salad with an olive oil and lemon dressing for a full meal. Leftovers? Make next-day sandwiches—they’re a hit for lunch.
Frequently Asked Questions
- → How do I avoid watery zucchini?
After grating the zucchini, squeeze it hard with your hands or use a clean towel to remove excess liquid. This helps keep the loaf from being soggy.
- → Can I swap out the feta cheese?
Absolutely, you can use goat cheese, grated parmesan, or any firm cheese you like instead of feta.
- → Is turkey the only meat I can use?
Nope! Ground chicken, lean beef, or minced veal also work fine for this dish.
- → What does the panko breadcrumbs do?
Panko makes the loaf lighter and fluffier by soaking up moisture and adding texture.
- → How can I tell if it’s cooked through?
Use a food thermometer. The inside should reach 165°F (74°C) to be fully cooked.
- → Can I freeze it after baking?
Yes! Slice the loaf, let it cool completely, then wrap the slices in plastic film or seal them in a freezer bag before freezing.