1 cup zucchini (150 g), shredded, squeezed gently of excess moisture with kitchen towels
1 cup yellow onion (150 g), finely diced
2 cloves garlic cloves, minced
1 egg, whisked
1 tablespoon dijon mustard
1 tablespoon honey
2 tablespoons Sauce
½ cup panko bread crumbs
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons fresh parsley, chopped
2 slices mozzarella cheese
Garnish
parsley, to taste
Nutrition Info
Calories 383
Fat 14g
Carbs 32g
Fiber 2g
Sugar 17g
Protein 31g
How to Make It
1. Step
Preheat the oven to 375˚F (190˚C).
2. Step
Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
3. Step
Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
4. Step
Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
5. Step
Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
6. Step
Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
7. Step
Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
8. Step
When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
9. Step
Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
