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97% would make again

Mozzarella-Stuffed Turkey Meatloaf

Tasty Team


for 4 servings


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


  • 1 lb lean ground turkey (455 g)
  • 1 cup zucchini (150 g), shredded, squeezed gently of excess moisture with kitchen towels
  • 1 cup yellow onion (150 g), finely diced
  • 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


  • parsley, to taste

Nutrition Info

    Calories 383
    Fat 14g
    Carbs 32g
    Fiber 2g
    Sugar 17g
    Protein 31g

Estimated values based on one serving size.


  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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