Glazed Turkey Meatloaf with Tangy Tomato Topping
A tender, moist oven-baked meatloaf with oats and grated zucchini, finished with a sweet-tangy tomato glaze. Easy slicing and great leftovers.
1 hr 15 mins
6 servings
Ingredients
- 1 ½ pounds Ground Turkey Meat, 93% lean
- 2 cloves of Garlic, minced
- 1 Yellow Onion, small, finely chopped
- 1 Zucchini, small, finely grated and squeezed dry (about 1 cup)
- 2 Eggs, large
- ¼ cup Milk, plus 1 tablespoon
- 1 teaspoon Kosher Salt
- ⅔ cup Old-Fashioned Oats
- 1 tablespoon Apple Cider Vinegar
- ¼ cup Ketchup, plus 1 tablespoon
- 1 teaspoon Mustard (Dijon)
- ½ cup Tomato Sauce
- 2 tablespoons Worcestershire
- ½ teaspoon Black Pepper
- 1 teaspoon Dried Thyme
- 1 tablespoon Brown Sugar
Directions
- Heat oven to 375°F. Line a rimmed baking sheet with parchment.
- In a large bowl, stir oats and milk together and let sit 5 minutes.
- Add turkey, zucchini, onion, garlic, eggs, Worcestershire, thyme, salt, and pepper. Mix gently with your hands until just combined.
- Shape into a loaf about 9 x 5 inches on the baking sheet.
- Whisk tomato sauce, ketchup, brown sugar, vinegar, and mustard. Spread half over the loaf.
- Bake 40 minutes. Spread on the remaining glaze and bake 15 to 20 minutes more, until the center reads 165°F.
- Rest 10 minutes before slicing.
