Zucchini Meatloaf

This is definitely going into the rotation. It was soooo good, and very versitile. I did the turkey option, and I had some fresh basil, so I added that in instead of the dried, and wow what a difference. I'm thinking I'm going to do a bit more tweaking of the recipe to incorporate more elements of Mom's meatloaf (which I consider the gold standard of meatloaf), and to switch up the flavors.



Zucchini Meatloaf

2 eggs
1/2 cup milk
1/2 cup oatmeal, ground
1 cup shredded zucchini
1/3 cup finely diced onion
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh basil
1/2 teaspoon dried oregano
1/8 teaspoon dry mustard powder
1 1/2 pounds ground turkey
1/2 cup marinara sauce
1 tablespoon grated Parmesan

Preheat oven to 350 degrees. Coat a large loaf pan or a large casserole dish with vegetable cooking spray and set aside.

In a large bowl beat the egg with a fork. Mix in milk and ground oatmeal and allow to rest for a few minutes. To the egg mixture stir in the zucchini, onion, parsley, salt, pepper, basil, oregano, and mustard powder. Add ground turkey and gently combine. Place in your prepared pan and press down slightly. (Form into a loaf, but don’t pack the meat tightly, if using a casserole dish.)

In a small bowl combine the marinara sauce and Parmesan cheese. Spread on top of meat. Bake for 60-75 minutes or until a meat thermometer registers 160 degrees. Allow meatloaf to rest for about 5 minutes before slicing.

6 servings: 190 calories