Description

A tender and flavorful meatloaf made lighter with ground turkey, grated zucchini, and oats, topped with a sweet-savory brown sugar glaze. Ready in just 45 minutes, it’s a crowd-pleasing comfort food that feels indulgent but is actually good for you.

Ingredients

Scale

1 lb lean ground turkey (93/7)
1/2 lb lean ground beef (90/10)
1 medium zucchini, grated and squeezed dry
1/2 cup old-fashioned oats
1/2 cup finely chopped onion
2 cloves garlic, minced
1 large egg
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/3 cup ketchup
2 tbsp brown sugar (packed)
1 tbsp apple cider vinegar
1/2 tsp mustard powder (optional)

Instructions

Preheat your oven to 375°F (190°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides.
Grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible.
In a small skillet over medium heat, cook the chopped onion and minced garlic in a teaspoon of olive oil for 3-4 minutes until softened. Let cool slightly.
In a small bowl, whisk together the ketchup, brown sugar, apple cider vinegar, and mustard powder. Set aside.
In a large mixing bowl, combine the ground turkey, ground beef, squeezed zucchini, oats, sautéed onion and garlic, egg, Worcestershire sauce, tomato paste, salt, pepper, and smoked paprika. Use your hands to gently mix until just combined.
Transfer the mixture to the prepared loaf pan and press gently into an even shape. Do not pack too tightly.
Spoon about half of the glaze over the top of the meatloaf and spread evenly. Reserve the remaining glaze.
Bake for 30 minutes. Remove from the oven, spread the remaining glaze on top, and return to the oven for another 10-15 minutes, or until the internal temperature reaches 160°F (71°C).
Let the meatloaf rest in the pan for 10 minutes before lifting out using the parchment paper overhang. Slice and serve.

Notes

Don’t skip squeezing the zucchini—it prevents a soggy meatloaf. Use an instant-read thermometer to ensure the meatloaf reaches 160°F. Let it rest for 10 minutes before slicing for clean slices. For gluten-free, use certified gluten-free oats. For egg-free, use a flax egg (1 tbsp ground flax + 3 tbsp water).

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice (1/6 of meat
Calories: 285
Sugar: 9
Sodium: 680
Fat: 12
Saturated Fat: 3.5
Carbohydrates: 18
Fiber: 2
Protein: 28

Keywords: lighter meatloaf, healthy meatloaf, turkey meatloaf, brown sugar glaze, easy meatloaf, 45-minute recipe, comfort food, low-fat meatloaf