July 16, 2015

Zucchini and Feta Stuffed Turkey Meatloaf

2 lbs ground turkey thighs
2 cups grated zucchini
1/2 cup crumbled feta
1 egg, beaten
2/3 cup matzo meal
1 small onion, diced
1/2 teaspoon paprika
1 teaspoon dried oregano
2-3 tablespoons tomato paste
kosher salt
freshly ground black pepper

Preheat oven to 400. In a large bowl, mix together the turkey, feta, egg, matzo meal, onion, spices and zucchini. Form into a loaf. Place in a loaf pan (or, preferably, a meatloaf pan). Brush the top with the tomato paste. Bake for 60 minutes or until fully cooked. Wait a few minutes before slicing.

My thoughts:
For some reason I had the odd urge to make meatloaf this week. Being July, this wasn't ideal but an urge is an urge. To make it more summery, I used turkey instead of beef and stuffed it full of farm fresh zucchini. The result was a moist, light meatloaf that was summer-worthy as a meatloaf could be. The leftovers made a great sandwich too.

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