Monday, May 24, 2010

Turkey Meatloaf- Who Knew?

I never tasted meatloaf until I was in my 20's. The whole idea of it seemed so "American" and just "not-Kosher" to me. Growing up in Montreal, I actually never knew anyone who cooked or ate meatloaf... A few years ago, I found this recipe for Turkey Zucchini Meatloaf on It is so good, and it always gets rave reviews. It has this sweet & tangy apricot glaze that is so perfect. Plus, I usually double the recipe and freeze the extras. That way, whenever I need to prepare a quick dinner, I just pull one out of the freezer and let it thaw before reheating it. Also, it tastes great in a sandwich the next day.

Turkey and Zucchini Meat Loaf

Bon Appétit  | September 1998

user rating

91% would make it again
user rating
user rating:
Turkey and Zucchini Meat Loaf3½ forks

at a glance

main ingredientsVegetable,  ZucchiniTurkey
yield: Serves 8
The peach and mustard glaze gives this dish a sweet-tart flavor.
  • 1 1/4 pounds ground turkey
  • 1 cup coarsely grated zucchini
  • 3/4 cup finely chopped onion
  • 1/2 cup dry seasoned breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

  • 1/4 cup peach preserves
  • 4 teaspoons Dijon mustard
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Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.
Transfer meat loaf to platter. Cut crosswise into slices and serve.

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