Turkey and Zucchini Meatloaf

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 15 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Grate the zucchini with the box grater, then press it dry in the colander. Finely chop the onion and mince the garlic on the cutting board with the chef's knife.

   Parallel with step: 1

   Cookware: Box Grater — grate, Chef Knife — chop and mince, colander — press dry, cutting board — prep

3. Step 3

   Lightly beat the egg in the mixing bowl, then add the ground turkey, pressed-dry zucchini, breadcrumbs, onion, garlic, one-third of the ketchup (40.0 gr), salt, and black pepper. Mix gently with clean hands until just combined.

   Ingredients used: 2.0 gr Black Pepper, 1.0 piece Egg, 3.0 clove Garlic, 680.0 gr Ground Turkey, 40.0 gr Ketchup, 150.0 gr Onion, 8.0 gr Salt, 250.0 gr Zucchini

   Cookware: mixing bowl — mix

4. Step 4

   Transfer the mixture from the mixing bowl to one 23 x 13 cm loaf pan and shape it into a compact loaf. Spread the remaining two-thirds of the ketchup (80.0 gr) evenly over the top, then wash hands after handling the raw mixture.

   Ingredients used: 80.0 gr Ketchup

   Cookware: loaf pan — shape and glaze, mixing bowl — transfer

5. Step 5

   Bake at 190°C for 55 minutes, until the top is browned and the center reaches an internal temperature of 74°C on the food thermometer.

   Timer: 55 min (scalable)

   Cookware: Food Thermometer — check 74°C internal temperature, loaf pan — bake, oven — bake at 190°C

6. Step 6

   Let the meatloaf rest in the loaf pan for 10 minutes, then transfer it to the cutting board and slice with the chef's knife.

   Timer: 10 min (fixed)

   Cookware: Chef Knife — slice, cutting board — slice, loaf pan — rest