I used my mother’s eyeball method, and tweaked her “recipe” by adding some sweet chili sauce and lemon.

Turkey zucchini meatloaf with apricot glaze. Bake in the preheated oven for 45 minutes. 1 pound lean ground turkey 1 large egg 1 zucchini (finely shredded and extra moisture squeezed) 1 red onion (finely chopped) 4 sundried tomatoes (drained and finely chopped ) 2 cloves garlic (minced) 2 teaspoons dried oregano 2 tablespoons chopped parsley 4 tablespoons quick oats (soaked in 2. 1 medium onion, peeled and finely chopped.

Web preheat oven to 350°f. Web preheat the oven to 350 degrees. Web ingredients to make turkey meatloaf, you will need:

In a large bowl add all the meatloaf ingredients and combine well. Cook until softened, then add the garlic and cook for a few minutes more. Mix ketchup, apricot preserves, brown sugar,.

Clean hands work best for this. You could use ground chicken or beef, however turkey works best in this recipe. 1 small carrot, peeled and shredded (about 1 cup) 1 small zucchini, cleaned and shredded (about 1 cup) 3 garlic cloves, peeled and minced.

Into a large mixing bowl, add the panko bread crumbs and milk. It helps bind the ingredients together and makes this turkey meatloaf extra juicy and tender! To the paste, add in the ground turkey, eggs, seasonings, worcestershire sauce, feta cheese, zucchini, and 1/2 cup of marinara.

Combine first 9 ingredients in large bowl and mix well. Preheat the oven to 350°. We dropped the usual panade from our recipe since we found that it.