Turkey Meatloaf with Zucchini and Feta

Delicious turkey meatloaf filled with shredded zucchini and feta cheese. This is the perfect recipe to use up the last of summer’s zucchini.

Turkey Meatloaf with Zucchini and Feta

Move over zucchini bread because this meatloaf recipe is my new favorite way to use up shredded zucchini. It takes all the delicious zucchini that’s popping up in gardens everywhere and pairs it with the ultimate comfort food – MEATLOAF!

I started with a panade made with panko and milk. I used unsweetened coconut milk but you can use any milk you have on hand. This helps to keep the turkey moist. Ground turkey can dry out very easily so it’s important to add moisture to it when making meatloaf, burgers, or meatballs. The zucchini does add a bunch of moisture but I wanted to make sure the end result was a juicy meatloaf recipe.

MY OTHER RECIPES

I used 2 cups of shredded zucchini in this recipe. You could use less if you don’t have that much. The thing to remember with zucchini is you must squeeze the water out before adding it to a recipe. This could be a pain but too much liquid will result in a soupy mess. All I do is put the zucchini in a mesh strainer and squeeze with my hands.

For flavor and moisture I added in a 1/2 cup of marinara sauce. To keep this recipe easy I use jarred sauce. My favorite sauce brands are Delallo and Rao. Both are on the pricier side but they are much better quality than the cheaper brands. For this recipe I used Delallo.

To give it an extra kick of flavor I decided to throw in some tangy feta cheese along with the spices. By the way this was a good call on my part. YUM!

turkeyzucchinimeatloaf

Now time to get dirty. There is no way around it. The best way to mix meatloaf is with your hands. Just get in there and mix until its all combined.

turkeyzucchinimeatloaf2

Then place it on a baking sheet lined with foil or not. I always spray my pan with cooking spray to prevent sticking. Spread 1/2 cup of sauce over top of the meatloaf and cook in a 350 degree oven for 1 hour 15 minutes or until the internal temp reaches 160 degrees. You can use a meat thermometer for that.

turkeyzucchinimeatloaf3

Let the meatloaf sit for about 5 minutes and then slice into 8 slices.

turkeyzucchinimeatloaf9

You can serve this with a salad, vegetables, or even a small pasta or rice dish.

turkeyzucchinimeatloaf10

This turkey meatloaf with zucchini and feta is sooooo delicious. I took one bite and knew I had a keeper. Not to mention this recipe is easy to make and freezes great. The only thing that takes some effort is shredding the zucchini but you can always do that ahead of time.

turkeyzucchinimeatloaf5

If you have zucchini to use up I hope you put this recipe on your menu. I know everyone will love it.

Here’s a quick video I put together to bring this recipe to life for you.

5.0 from 8 reviews
Turkey Meatloaf with Zucchini and Feta
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • ½ cup panko breadcrumbs
  • ¼ cup milk
  • 2 lbs ground turkey
  • 2 beaten eggs
  • 2 teaspoons onion powder
  • 2 teaspoons granulated garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 cup feta cheese
  • 2 cups shredded zucchini, water squeezed out
  • 1 cup marinara sauce, divided
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl mix together the panko and milk until it forms a paste.
  3. Add in the ground turkey, eggs, seasonings, worcestershire sauce, feta cheese, zucchini, and ½ cup of the marinara.
  4. Mix until all of the ingredients are combined.
  5. Place on a baking pan, sprayed with cooking spray, and form into a loaf.
  6. Spread the last ½ cup of sauce over the top.
  7. Cook for 1 hour 15 minutes or until the internal temperature reaches 160 degrees.
  8. Let sit for 5 minutes, cut into 8 slices, and serve or store in the refrigerator or freezer.
Notes
Sugar: 3 grams


Make-ahead instructions


This recipe can be prepared until ready to cook and then stored in the refrigerator until you want to cook it. You might need to add on cooking time. Or you can cook completely ahead of time, portion out, and then store in the refrigerator up to 3 days or freeze up to 3 months. Reheat in the microwave.
Nutrition Information
Serving size: ⅛ of recipe Calories: 271 Fat: 15 Saturated fat: 6 Carbohydrates: 9 Fiber: 1 Protein: 25

Get Instant Access to My Best Meal Prep Tips & 20 Delicious Make-ahead Recipes!

Sign up now to receive your FREE ecookbook that I created exclusively for my email subscribers! That's you!

Check your Inbox for the download. We will never send you spam, and you can unsubscribe at any time. Powered by ConvertKit

Comments

  1. Trudi Ross says:

    I made this today, for tomorrow night’s dinner. Can you please change the recipe to include the 2 beaten eggs? The only reason I added those was I saw them in the video. It smells fantastic and can’t wait to try it. Good way to use up all the zucchini I have growing in the garden, thank you!

    • They don’t need to be beaten, if you combine everything w your hands. And if you aren’t using your hands, it’s just not a proper meatloaf 😝

  2. Linda Heil says:

    Family loved this meatloaf. The only change was one grated carrot, just adds a little color. My husband already asked when it could be repeated. Thanks for sharing .

  3. This has quickly become one of my favorite meatloaf recipes! It’s so good! Except we add more marinara, esp at the end for dipping

  4. This was the best meatloaf ever! It tasted so much lighter than ones made with ground beef and smothered with sweet sauces. I served it with whipped sweet potatoes. It was so full of flavor and moist, I didn’t change anything except cut the recipe in half for the two of us. Can’t wait to make this again!

  5. Oh wow!
    I used to avoid zucchini like a plague ever since I got indigestion supposedly from them in the childhood, even substituted them with eggplants in some recipes. Well, I’m certainly not going to avoid them anymore =)
    This is absolutely great!
    Thank you!

  6. Loved this recipe!!!

  7. I love this recipe. I do divide my meat mixture in 1/2. I peel 3 boiled eggs place them end to end on formed 1/2, then place the other 1/2 on top pressing together to make one loaf. What a great presentation on the table when sliced, each slice has a center of hard boiled egg.

  8. Karin Hensley says:

    Fantastic recipe! I don’t eat red meat so I’m always looking for more ways to cook chicken and Turkey. Hubby loved this! He said it was the moistest meatloaf he’s ever had. And he usually doesn’t like feta, but he asked for me to make it again. Thank you!

  9. This is absolutely delicious! Definitely a keeper go-to recipe, to be made again and again. Made it exactly as stated, except cut recipe in half for fewer servings. Probably used more sauce on top though, as I used leftover marinara and did not measure exactly. Very moist and flavorful.

Trackbacks

  1. […] here:  Turkey Meatloaf with Zucchini and Feta by Tammy Kresge, Organize Yourself […]

  2. […] is one of the meals I made tonight over steamed spinach and fresh veggies! Super yummy and highly recommend. With my […]

  3. […] Turkey Meatloaf with Zucchini and Feta from Organize Yourself Skinny […]

  4. […] Turkey Meatloaf with Zucchini and Feta from Organize Yourself Skinny […]

  5. […] Turkey Loaf- Turkey loaf is probably the number one thing we eat all the time. It heats up perfectly for leftovers.  I’ll make it for dinner and then have it for lunch every day after until it’s gone. One thing to modify is the marinara sauce. I substitute straight tomato sauce out of the can and use it sparingly! Find the recipe by clicking here. […]

Share Your Thoughts

*

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.