I’m up to my ears in zucchini! Not a CSA box has gone by in the past month where I haven’t received an armful. It’s given me a whole new perspective on “spring bounty.” While searching for new and creative ways to enjoy my zucchini, I stumbled across an Epicurious recipe, which I modified below, that puts a whole new spin on meatloaf. The zucchini keeps the turkey light and moist, and the glaze just jazzes things up – making for a perfect springtime dinner!
2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped
2 garlic cloves, chopped
1 egg, lightly beaten
1 1/4 pounds ground turkey
1 cup zucchini, coarsely shredded
1/2 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worchestire sauce
1/4 cup parsley, chopped
A few dashes of hot sauce (optional)
2 tablespoons apricot jam
2 tablespoons dijon mustard
Heat oven to 350 degrees.
Heat olive oil in a saute pan over medium heat. Saute onion and celery until tender, about 6-7 minutes. Add garlic and saute for an additional minute. Remove from heat and allow to cool.
In a large bowl, combine remaining ingredients along with onion mixture. Roll up your sleeves and dig in. Use your hands to gently mix the ingredients together.
Line a baking sheet with foil or lightly oil it to prevent a sticking disaster. Blop meat mixture onto baking sheet and form into a loaf shape. Bake for 45 minutes.
While that is baking, mix the jam and dijon together in a small bowl. After 45 minutes, spread the glaze onto the meatloaf and bake an additional 20 minutes, or until center reaches 165 degrees.
{ 2 comments }
I seriously LOVE meatloaf…I can’t wait to try this recipe out!
Yum! This looks awesome. I am going to have to try this out. My mom used to put a hard boiled egg in the middle of her meatloaf for an extra surprise. It also makes it look pretty when you serve it. Combining that idea with this recipe for sure.
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