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a sliced light-colored cooked turkey meatloaf with very finely grated squeezed zucchini dispersed as tiny green specks and short hair-thin shreds, no visible zucchini chunks or slices, and a thin amber apricot-mustard glaze on a plain plate at a bare dinner table, with no side dishes or garnish
Andre Lewis

Turkey Meatloaf

Turkey needs help holding moisture, but adding a cup of loose vegetable water isn't the answer. Squeeze the grated zucchini before it joins the panko and eggs. The remaining moisture softens the loaf while a little olive oil helps its leaner meat. A thin apricot-mustard top gives the sliced turkey some tang and color without hiding its lighter flavor. Check the center for 165°F and stop there rather than waiting for turkey to develop the dark crust of a beef loaf.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 93% lean ground turkey
  • 1 cup panko breadcrumbs
  • 1 cup grated zucchini squeezed to yield about 1/2 cup
  • 1/3 cup whole milk
  • 2 large eggs
  • 1/2 cup finely grated onion
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/3 cup apricot preserves
  • 1 tbsp Dijon mustard
  • 1 tbsp water

Method
 

  1. Heat the oven to 375°F and line a rimmed sheet pan with parchment. Wrap grated zucchini in a clean towel and squeeze firmly to remove excess liquid.
  2. Soak panko in milk for 5 minutes, then stir in eggs, zucchini, onion, oil, thyme, salt and pepper. Fold in turkey gently.
  3. Shape a 9-by-5-inch loaf about 2 1/2 inches high on the pan and bake for 40 minutes.
  4. Warm preserves, mustard and water in a small saucepan over low heat for 2 minutes, stirring until spreadable. Brush over the loaf.
  5. Bake for 15 to 25 minutes more until the center reaches 165°F, covering loosely with foil if the glaze becomes too dark.
  6. Rest for 10 minutes and cut into 8 slices.