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Turkey Meatloaf with Zucchini

Turkey Meatloaf with Zucchini

  • Author: Nicole | Fresh Apron
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings 1x


Turkey Meatloaf with Zucchini is super moist and flavorful. This healthier meatloaf is made with lean meat, packed with veggies, and seasoned to perfection. It's simple to make and even the pickiest eaters will enjoy it!



For the Meatloaf

  • 1 teaspoon olive oil
  • 1/2 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • 1/2 cup whole wheat seasoned bread crumbs
  • 1/4 cup ketchup
  • 2 teaspoons dried parsley
  • 1 large egg
  • 1/2 small zucchini, finely grated and liquid squeezed out
  • 1 small carrot, finely grated and liquid squeezed out
  • salt and pepper, to taste

For the Sauce

  • 3 tablespoons ketchup
  • 3 teaspoons Worcestershire sauce


  1. Preheat the oven to 350°. 
  2. Sauté the onion and garlic. In a small skillet, heat the olive oil over medium low heat. Add the onion and garlic. Cook until garlic is fragrant and onions are translucent, about 2-3 minutes. Set aside.
  3. Mix the meatloaf ingredients. In a large mixing bowl, add the ground turkey, bread crumbs, egg, dried parsley, grated zucchini, grated carrot, sautéed onion and garlic mixture, salt and pepper. Using your hands, mix until combined. Place mixture in a loaf pan.
  4. Top with sauce. In a small bowl, mix the ketchup and Worcestershire sauce until combined. Spoon sauce over the meatloaf and evenly spread out.
  5. Bake. Place the meatloaf in the oven and bake, uncovered, for 55-60 minutes until cooked through.
  6. Serve and enjoy. Let sit for a few minutes before slicing.


Be sure to squeeze out as much liquid as possible from the carrots and zucchini.

You could substitute regular seasoned bread crumbs if you prefer. To make this gluten free, substitute with gluten-free bread crumbs.