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Hi, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, turkey meatloaf with zucchini and feta. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Turkey Meatloaf with Zucchini and Feta is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Turkey Meatloaf with Zucchini and Feta is something which I have loved my entire life. They’re nice and they look wonderful.
Browse Our Fast And Easy Meatloaf Recipes Collection. Delicious turkey meatloaf filled with shredded zucchini and feta cheese. This is the perfect recipe to use up the last of summer's zucchini.
To begin with this recipe, we must first prepare a few components. You can have turkey meatloaf with zucchini and feta using 13 ingredients and 8 steps. Here is how you can achieve that.
Active ingredients of Turkey Meatloaf with Zucchini and Feta:
- Get 1/2 cup rolled oats
- Make ready 1/4 cup almond milk or skim
- Get 2 lbs ground turkey
- Get 1 egg beaten
- Take 2 tsp onion powder
- Make ready 2 tsp granulated garlic
- Prepare 1 tsp salt
- Prepare 1 tsp pepper
- Prepare 1 tsp Italian seasoning
- Make ready 1 tbsp worcestershire sauce
- Make ready 1 cup feta cheese
- Get 2 cups zucchini, water squeezed out
- Prepare 1 cup marinara sauce, divided
Mix until all the ingredients are combined. Place on baking pan, sprayed with cooking spray and form a loaf. Mix turkey, feta cheese, eggs, oregano, Worcestershire sauce, mustard, garlic powder, onion powder, salt, and pepper together in a large bowl. Transfer to the loaf pan and shape into a loaf.
This Is To Make Turkey Meatloaf with Zucchini and Feta:
- Pre heat oven to 350 degrees.
- In large bowl mix together the oats and milk until firm.
- Add the ground turkey, egg, seasonings, worcestershire sauce, feta cheese, zucchini and ½ cup of the marinara.
- Mix until all the ingredients are combined.
- Place on baking pan, sprayed with cooking spray and form a loaf.
- Spread at last ½ cup sauce over the top.
- Cook for 1 hr and 15 minutes or until internal temperature reaches 160 degrees.
- Let sit for 5 minutes. Cut into 8 slices or store in refrigerator or freezer. Serve with salad, cottage cheese or rice cauliflower.
The zucchini must be drained well before. The water in the zucchini just kept oozing out of the meatloaf while baking. Luckily for me, I put the meatloaf in a pan, otherwise I'd have had a huge mess inside the oven! I also added one egg, which was a great addition. The result was a paté-like consistency.
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