Prep 10 mins
Cook 1 hr 20 mins
This impressive-looking turkey meatloaf is flavored with herbs and a layer of juicy tomatoes and zucchini. As well as the presentation, the baking method caught my attention. It's baked in a water bath to retain the moisture of the ground turkey. The recipe calls for all fresh herbs but dried could certainly be substitute at a ratio of 1 tablespoon fresh = 1 teaspoon dried.
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 907.18 g lean ground turkey
- 14.79 ml fresh parsley, minced
- 14.79 ml fresh chives, minced
- 14.79 ml fresh tarragon, minced
- 1 egg white, beaten lightly
- 1 medium zucchini, thinly sliced
- 2 medium tomatoes, thinly sliced
- black pepper
- Preheat oven to 375ºF and line a non-stick loaf pan with parchment paper.
- Place the onion, garlic, turkey and herbs in a bowl. Mix together with your hands then add the egg white to bind.
- Press 1/2 of mixture into preapred pan. Arrange sliced zucchini and tomatoes over meat. Top with the rest of the turkey and press down firmly.
- Cover with kitchen foil and place in a roasting pan. Pour in enough hot water to come halfway up the sides of the loaf pan.
- Bake for 1-1 1/4 hours, removing foil during the last 20 minutes. Test by inserting a skewer in the center of loaf; juices should run clear. The loaf will also shrink away from the sides when done.
- Remove from pan and transfer to a warm platter. Serve with warmed tomato sauce if desired.
I used lean ground veal cause the turkey I found was frozen and too expensive. It was delicious. I didn't use tarragon. It's very different from other meatloaves. Thanks Susie :) Made for 123 hit wonders.
Absolutely delicious, a great way to finally make use of zucchini.