Turkey Zucchini Meatloaf with Feta

Turkey Zucchini Meatloaf with Feta Cheese is moist, flavorful, and will become a family favorite. This healthy meatloaf is secretly filled with veggies and is low carb and high-protein. You can assemble the ingredients ahead of time or cook entirely for a quick weeknight dinner.

4.94 from 15 votes

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Course: dinner, dinner recipe

Cuisine: American

Keyword: healthy meatloaf recipe, healthy turkey meatloaf, turkey meatloaf recipe, turkey zucchini meatloaf, zucchini meatloaf

Prep Time: 20

Cook Time: 1 15

Total Time: 1 40

Servings: people

Calories: 254kcal

Author: Organize Yourself Skinny

Equipment

Box grater
Large mixing bowl
Large Baking Sheet Pan
Glass Containers

Ingredients

1/2 cup panko breadcrumbs can also use 2 slices of bread
1/4 cup milk dairy or non-dairy will work
2 lbs ground turkey
2 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 crumbled feta cheese
2 cups shredded zucchini water squeezed out
1 cup marinara sauce divided

Instructions

Preheat the oven to 350 degrees.
Into a large mixing bowl, add the panko bread crumbs and milk. Mix until paste forms.
To the paste, add in the ground turkey, eggs, seasonings, Worcestershire sauce, feta cheese, zucchini, and 1/2 cup of marinara.
Using your hands, mix all of the ingredients until evenly distributed.
Spray a large baking sheet with cooking spray. Place the meatloaf mixture onto the baking sheet and form it into a loaf
Spread the remainder of the marinara sauce on top of the zucchini meatloaf.
Cook for 1 hour 15 minutes or until the internal temperature reaches 160 degrees.
Let sit for 5 minutes, cut into eight slices, and serve or store in the refrigerator or freezer.

Video

Notes

How to Store the Recipe

For the week

You can assemble the loaf, cover it, and store it in the refrigerator for up to 2 days. On cooking day remove the cover and continue with the recipe. It’s possible you might need to add extra cooking time to the recipe if the meatloaf is real cold.

You can cook the meatloaf entirely on Sunday, slice it into portions, and store it in glass containers in the refrigerator for up to 4 days. You can even make a complete meal and keep it alongside veggies and potatoes for a single-serve dinner.

On the day you’re going to eat, reheat the meatloaf (and sides) in the microwave for 1-2 minutes or until hot. This is my preferred make-ahead method and one I use most often.

To freeze

You can assemble and freeze the turkey meatloaf to be made later in the month. You can also freeze cooked meatloaf into individual servings to heat and eat. Here are my full instructions for freezing meatloaf.

Nutrition