Title: Ground Turkey Meat Loaf
Categories: Poultry
Yield: 8 Servings
| 1 | c | Zucchini; grated |
| 2 | ts | Salt |
| 1 1/2 | c | Onions; chopped fine |
| 1/2 | c | Egg white |
| 1/2 | c | Ketchup |
| 1/3 | c | Ketchup |
| 1 1/2 | tb | Worcestershire sauce |
| 1 | tb | Mustard; prepared |
| 3 | | Cl Garlic; crushed |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 2 | lb | Turkey; ground |
| 1/2 | c | Bread crumbs |
Recipe by: Fifty Two Meat Loaves Preparation Time: 0:30 Preheat oven at
350. Prepare a loaf pan or muffin tins with cooking and flour. In a
strainer set over a bowl, combine zucchini and 1 teaspoon salt and let
stand, stirring once or twice, for 30 minutes. With your hands squeeze as
much liquid out of the zucchini as possible. In a mixing bowl, stir onions,
zucchini, egg white, 1/2 cup ketchup, Worcestershire sauce, mustard,
garlic, reamining 1 teaspoon salt, pepper, thyme, and oregano. Add meat and
bread crumbs and mix well. Transfer meat mixture to loaf pan and pack it
firmly into a loaf. Brush remaining ketchup to form a glaze as it bakes.
Smooth top with the back of a spoon. Bake meat loaf for about 1 hour
depending on pan size. Let meat loaf rest on a rack for 10 minutes before
slicing.