Ricotta and Herb-Stuffed Turkey Meatloaf with Roasted Zucchini
Ingredienser
- 1 pound ground turkey
- 1 large egg
- ½ cup plain breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon garlic powder
- ¾ teaspoon salt, divided
- ½ teaspoon black pepper, divided
- ½ cup ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 medium zucchini, cut into ½-inch pieces
- 1 tablespoon olive oil
fremgangsmåte
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, stir together the ricotta, parsley, and basil. Set the filling aside.
- In a separate large bowl, combine the ground turkey, egg, breadcrumbs, Parmesan, garlic powder, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper. Mix gently just until combined.
- Place about half of the turkey mixture on the prepared baking sheet and shape it into a compact rectangle. Spoon the ricotta mixture down the center, leaving a border around the edges. Cover with the remaining turkey mixture and seal the edges so the filling is enclosed. Shape the loaf evenly.
- Toss the zucchini with the olive oil and the remaining ¼ teaspoon each of salt and black pepper. Arrange the pieces around the meatloaf in a single layer.
- Bake until the meatloaf is browned and reaches 165°F in the center, about 35 to 45 minutes. The zucchini should be tender and lightly browned. Let the loaf rest for 5 minutes before slicing so the filling stays neatly in place.
merknader
Keep the ricotta filling away from the edges when shaping the loaf, and seal any cracks with a little extra turkey mixture to help prevent leaks. For neat slices, use a sharp knife and wipe it between cuts. Serve each portion with some of the roasted zucchini.
Course: Main Course
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowls, Meat Thermometer
Cuisine: American
Equipment: Rimmed Baking Sheet, Parchment Paper, Mixing Bowls, Meat Thermometer