July 19, 2017

Mini Zucchini Turkey Meatloaves

This time of year, if you grow a garden or you’re part of community supported agriculture (CSA), you have a lot of zucchini or summer squash on your hands. While it’s tasty sautéed with some butter and garlic, I like adding it to baked goods and meatloaf for added moisture. These mini meatloaves are great for a weeknight meal because they cook twice as fast as your standard meatloaf. For added flavor, serve topped with BBQ sauce (for sweetness) or buffalo sauce (for an added kick). I served mine with roasted broccoli, but I would also recommend baked sweet potato fries to go alongside.

1. Preheat oven to 350. Coat a muffin tin with non-stick spray.
2. Combine the meatloaf ingredients in a large bowl. Transfer the mixture evenly into the prepared muffin cups.

 

 

3. Combine the ketchup and mustard and brush onto each meatloaf. Bake for 35 minutes. Let stand 5 minutes before removing from the pan.

 

 

 

 



Mini Zucchini Turkey Meatloaves
Serves 4-6

All you need:
2 pounds lean ground turkey
1 small yellow onion, chopped
2 small (or 1 large) zucchinis, trimmed and grated
2 eggs, beaten
1/2 cup seasoned breadcrumbs
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper

Topping
1/2 cup ketchup (I used the reduced sugar kind)
2 tablespoons Dijon mustard

All you do:
1. Preheat oven to 350. Coat a muffin tin with non-stick spray.
2. Combine the meatloaf ingredients in a large bowl. Transfer the mixture evenly into the prepared muffin cups.
3. Combine the ketchup and mustard and brush onto each meatloaf. Bake for 35 minutes. Let stand 5 minutes before removing from the pan.

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