Turkey-Zucchini Meatloaf

6
Servings
15m
Prep Time
70m
Cook Time
1h 25m
Ready In


"A lower fat meatloaf that is quite moist. Remember that onion soup mix is fairly salty, so do not add additional salt to the mix. Do not use ground turkey breast, it will be too dry."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (196.6 g)
  • Calories 213.1
  • Total Fat - 4.1 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 117.9 mg
  • Sodium - 490.4 mg
  • Total Carbohydrate - 6.3 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1.1 g
  • Protein - 37.9 g
  • Calcium - 36 mg
  • Iron - 1.8 mg
  • Vitamin C - 4.8 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350F. Coat a 9x5x3 inch loaf pan with cooking spray.

Step 2

Place all ingredients in large mixing bowl and mix thoroughly with hands.

Step 3

Place mixture into prepared loaf pan and pat down to remove air pockets.

Step 4

Bake 1 hour and 10 minutes, or until meat thermometer inserted into center reads 160F.

Step 5

Let stand 5 minutes.

Step 6

Slice and serve.

Tips & Variations


No special items needed.

Related

ellie

Very good meatloaf which we enjoyed. I used 1 pound ground turkey and 1 pound ground chicken. For the seasoning I used tarragon. We enjoyed this meatloaf with summer squash. Leftovers will make great sandwiches. Thanks for sharing!

review by:
(26 Jun 2017)