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Meatloaf · Turkey

Turkey Meatloaf with Sweet Tomato Glaze

A moist, tender turkey meatloaf with grated zucchini hidden inside and a tangy tomato glaze on top. Leftovers make great sandwiches.

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Prep
20 min
Cook
1 hr
Total
1 hr 30 min
Serves
6
Level
Easy

Ingredients

Meatloaf

  • ¾ cup panko
  • ½ cup whole milk
  • 2 large eggs
  • 1 small onion, finely grated
  • 1 small zucchini, grated and squeezed dry
  • 2 cloves garlic, minced
  • 1 tbsp worcestershire sauce
  • 1 tsp dried thyme
  • 1 ¼ tsp kosher salt
  • ½ tsp black pepper
  • 2 lb ground turkey, 93% lean

Glaze

  • ½ cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard

Cook to 165°F inside (check with a thermometer).

Steps

  1. Heat the oven to 350°F. Line a rimmed sheet pan with parchment.
  2. Stir the panko and milk together in a large bowl and let it soak.
  3. Beat in the eggs, then add the onion, zucchini, garlic, Worcestershire, thyme, salt and pepper and stir well.
  4. Add the turkey and mix gently with your hands until just combined.
  5. Turn the mixture onto the pan and shape it into a loaf about 9 inches long and 4 inches wide.
  6. Whisk the ketchup, brown sugar, vinegar and mustard in a small bowl. Brush half of it over the loaf.
  7. Bake the loaf.
  8. Brush on the rest of the glaze and bake until the center reads 165°F (74°C).
  9. Let the meatloaf rest on the pan before slicing so the slices hold together.

Tip: Squeeze the grated zucchini in a clean towel; extra water makes a mushy loaf.

Tip: You can bake it in a 9x5 loaf pan instead; add about 10 minutes and pour off the juices before slicing.

Tip: Use a separate cutting board for raw poultry, and wash hands, boards and knives in hot soapy water after handling it. Don't rinse raw chicken; it only spreads germs around the sink.

Storage: Refrigerate in an airtight container within 2 hours, up to 4 days. Freeze slices up to 3 months. Reheat until 165°F.

Make ahead: Shape the loaf, cover and refrigerate up to 24 hours. Add the glaze and about 10 extra minutes when baking from cold.

Estimated nutrition per serving: 340 calories · protein 34 g · carbohydrates 18 g · fiber <1 g · sugars 11 g · fat 14 g (saturated 4 g) · sodium 760 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 15 of 15 ingredients.