Greek Turkey Zucchini Meatloaf

Print Save Greek Turkey Zucchini Meatloaf Recipe Embed Ingredients For the Meatloaf: 1 pound Lean Ground Turkey 1 large Egg 1 Zucchini Squash, finely shredded and extra moisture squeezed 1 Red Onion, finely chopped 2 cloves Garlic, minced 1 stalk Celery, finely chopped 1 Green Onion, finely chopped 2 teaspoons Dried Oregano 2 tablespoons Chopped Parsley 4 tablespoons Quick Oats, soaked in 2 tablespoons milk 1/2 teaspoon Salt Black Pepper, to taste 2 ounces Feta Cheese For the Sauce: 2 tablespoons Tomato Paste 1 tablespoon Hot Water 1/2 tablespoon Worcestershire Sauce 1 1/2 tablespoons Apricot Preserves 1/2 tablespoon Honey Salt, to taste Directions Make the meatloaf mixture: Place all ingredients for the meatloaf EXCEPT for the feta cheese in a large bowl. Mix until very well combined. Prep: At this point, preheat your oven to 350°F (175°C). Line a baking sheet with baking parchment. Shape the meatloaf: Place 2/3 of the meat mix on the prepared baking sheet and shape into a loaf. Make an indent in the middle and crumble in the feta cheese. Cover with the remaining meat mix. Make sure you push it together into a firm loaf, otherwise it will fall apart. Brush with sauce: Stir together all ingredients for the sauce. Brush 1/3 of it all over the meatloaf. Bake the meatloaf: Bake the loaf for 30 minutes. Brush with another 1/3 of the sauce and finish baking for another 20-30 minutes, or until the internal temperature has reached 165°F. Immediately brush with the remaining sauce. Rest for 5-10 minutes before slicing.   Recommended Wusthof Santoku Knife - 5 inch Cuisinart Stainless Steel Mixing Bowls via Food Fanatic https://ift.tt/2wpEDlj Food Fanatic