Now you can have your meatloaf and put ketchup on it too. TIP: Grated zucchini subs for bread in this tasty main dish.
What You Need:
2 medium zucchini
2 large eggs
4 cloves garlic, minced or 2 tablespoons Tessemae's Slow Roasted Garlic
3/4 cup Tessemae’s Ketchup
¼ cup fresh parsley, chopped
2 pounds ground dark meat turkey
Kosher salt and freshly ground pepper
What To Do:
Heat your oven to 400. Line a rimmed baking sheet with foil. Grate the zucchini very finely, on the smallest side of a box grater or using a micro plane. You need 2 cups total.
In a mixing bowl, stir together the zucchini, eggs, garlic or Slow Roasted Garlic, ¼ cup of the Ketchup, parsley, 1 teaspoon salt and ½ teaspoon pepper. Add the turkey and mix until combined (hands work best!).
Scoop the meat mixture onto the lined baking sheet and form the meat into a large loaf (about 10 inches long and 5 inches wide). Bake, brushing twice with the remaining ½ cup of ketchup, until an instant read thermometer inserted in the center reads 165, 60 to 70 minutes. While this meatloaf cooks, some liquid and other juice will pool out around it. Don’t worry, just scrape it away, this is why we cook it on a flat sheet instead of in a loaf pan!
Meal Planner Guide: If cooking this recipe as part of the meal planner, serve with 1 pound steamed green beans.