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Mozzarella-Stuffed Turkey Meatloaf

by Mercedes Sandoval

Ingredients

for 4 servings

  • 1 lb
    lean ground turkey (455 g)
  • 1 cup
    yellow onion, finely diced (150 g)
  • 1 cup
    zucchini, shredded, squeezed gently of excess moisture with kitchen towels (150 g)
  • 2 cloves garlic cloves, minced
  • 1 cup
    panko breadcrumbs (25 g)
  • 1 egg
  • 1 tablespoon
    dijon mustard
  • 1 tablespoon
    honey
  • 2 tablespoons
    Sauce
  • ½ teaspoon
    salt
  • ½ teaspoon
    pepper
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    dried basil
  • 2 tablespoons
    fresh parsley, chopped
  • 2 slices mozzarella cheese

Sauce

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

Garnish

  • parsley, to taste

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Preparation

  1. Preheat oven to 375˚F/190˚C.
  2. Prepare sauce in a small bowl and set aside.
  3. Combine all other ingredients (except for the cheese) in a large bowl until evenly distributed.
  4. Add in half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
  5. Add slices of cheese to form a thin layer on top of the meatloaf. Fill loaf pan with remainder of meatloaf, smoothing out the final top layer.
  6. Top meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to cover the top evenly.
  7. Reserve the other half of the tomato sauce. Bake for 1 hour, or until the internal temperature reads 160˚F/70˚C when poked with a meat thermometer.
  8. When the meatloaf is ready, heat your tomato sauce in the microwave or on a skillet, and drizzle on top of your meatloaf.
  9. Garnish with fresh chopped parsley. Serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
  10. Enjoy!
 

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