Pesto Turkey Meatloaf with Parmesan Couscous and Zucchini
Ingredienser
- 1 pound ground turkey
- 1 large egg
- ½ cup plain breadcrumbs
- ⅓ cup basil pesto, divided
- ¼ cup finely grated Parmesan cheese, divided
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup dry couscous
- 1 cup low-sodium chicken broth
- 2 medium zucchini, sliced into half-moons
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the ground turkey, egg, breadcrumbs, ¼ cup of the pesto, 2 tablespoons of the Parmesan, salt, and pepper. Mix gently until just combined. Shape the mixture into a compact loaf on the prepared baking sheet.
- Bake the meatloaf until cooked through and the center reaches 165°F, about 40 to 45 minutes. Let it rest for 5 minutes before slicing.
- While the meatloaf bakes, bring the chicken broth to a boil in a small saucepan. Stir in the couscous, cover the pan, and remove it from the heat. Let it stand for 5 minutes, then fluff with a fork and stir in the remaining 2 tablespoons of Parmesan.
- Heat the olive oil in a large skillet over medium heat. Add the zucchini and cook, stirring occasionally, until tender with lightly browned edges, about 7 to 9 minutes.
- Slice the meatloaf and serve it with the Parmesan couscous and zucchini. Spoon the remaining pesto over the meatloaf or serve it alongside.
merknader
Mix the turkey mixture lightly so the meatloaf stays tender, and shape it evenly so it cooks at a steady pace. If the pesto is especially salty, taste before adding the listed salt. Fluffing the couscous just before serving helps keep it light beside the juicy meatloaf and tender zucchini.
Course: Main Course
Cuisine: American
Equipment: Baking Sheet, Parchment Paper, Mixing Bowl, Small Saucepan, Large Skillet
Cuisine: American
Equipment: Baking Sheet, Parchment Paper, Mixing Bowl, Small Saucepan, Large Skillet