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.

 photo coconut-sig_zpsb2fb208a.jpg


  1. Medeja- CranberryJam

    I always make plain meatloaf.. but stuffed must be really great!

  2. This looks great and easy. About the matzo. I bought some once for a recipe and ended up throwing it out a year later. Would panko be OK? Or does the matzo lend something that panko would not.


  3. Panko would be fine. We always have matzo meal so I used that.

  4. Thanks Rachel. I just hate throwing away food 🙂

  5. Rachel: We made the meatloaf this weekend. It was the best meatloaf I've had. It was firm and not at all mushy inside. That is always my main complaint with meatloaf. We had to use wild boar because that's what we had. I did add garlic. But this is a repeat recipes FOR sure!!!

  6. I'm glad you enjoyed it! Wow, wild boar!