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Mozzarella-Stuffed Turkey Meatloaf

by Mercedes Sandoval

Ingredients

for 4 servings

Sauce

  • 1 cup
    tomato sauce (225 g)
  • 1 tablespoon
    apple cider vinegar
  • 1 tablespoon
    honey

Meatloaf

  • 1 lb
    lean ground turkey (455 g)
  • 1 cup
    zucchini, shredded, squeezed gently of excess moisture with kitchen towels (150 g)
  • 1 cup
    yellow onion, finely diced (150 g)
  • 2 cloves garlic cloves, minced
  • 1 egg, whisked
  • 1 tablespoon
    dijon mustard
  • 1 tablespoon
    honey
  • 2 tablespoons
    Sauce
  • ½ cup
    panko bread crumbs
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    dried basil
  • 2 tablespoons
    fresh parsley, chopped
  • 2 slices mozzarella cheese

Garnish

  • parsley, to taste

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Preparation

  1. Preheat the oven to 375˚F (190˚C).
  2. Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
  3. Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
  4. Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
  5. Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
  6. Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
  7. Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
  8. When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
  9. Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
  10. Enjoy!
 

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