Zucchini Feta Meatloaf Recipe

This Zucchini Feta Meatloaf recipe features a mixture of ground turkey + chicken, heaps of shredded zucchini, feta cheese, and spices. Listen, if you’re a meatloaf hater, I strongly implore you to give this recipe a try. The end result is juicy, flavor-loaded meat with hidden veggies and salty feta lathered up in your favorite BBQ sauce. It’s a weeknight staple or anytime dinner that the whole fam will enjoy!

Meatloaf is one of those super polarizing dishes. Folks either love it or loathe it, ha. Now, depending on the texture and flavors going on in one, I’m typically a meatloaf enjoyer. Few things are more comforting and nostalgic than a plate of meatloaf and mashed potatoes for me.

Zucchini Feta Meatloaf

I love how shredded zucchini makes an appearance in this meatloaf recipe, acting as a sneaky little pop of veg tossed in the mix. It makes this dish even more hearty, nutritious, and filling.

Salty feta adds another dimension with its tangy, sharp, and briny flavor profile. There’s ample flavor present in this meatloaf recipe, and it’s extra moist and tender, no bland/dry meatloaf here…nahhh!

Meatloaf Ingredients Needed:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

• Ground turkey + chicken, eggs, breadcrumbs, Cajun seasoning, onion powder, salt/pepper, parsley, garlic paste, dijon mustard, feta cheese, shredded zucchini, worcestershire sauce, and barbecue sauce.

How To Make This Zucchini Feta Meatloaf Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

• Preheat the oven to 375°F. Line a large baking sheet with foil or a piece of parchment paper.
• In a large mixing bowl, combine the meatloaf ingredients. Then use your hands to mix again until all ingredients are just combined.
• Transfer the meat mixture to the prepared baking sheet. Pat the meat mixture into an 11×6-inch rectangle.

• Brush half of the BBQ sauce over the meatloaf and set the remaining sauce aside.
• Bake the meatloaf, uncovered, for 50 minutes to 1 hour or until the meatloaf registers at 160°F when checked using an internal thermometer.
• After baking, brush the remaining BBQ sauce over the finished meatloaf and garnish with fresh chopped parsley. Slice zucchini feta meatloaf into wedges and serve immediately alongside your favorite sides!

What To Serve With Your Meatloaf:

Meatloaf and mashed potatoes are one of the most top-tier pairings, ever. But if you’re looking for some other pairings that go crazy with this juicy meatloaf, check out:

• Caesar Salad
• Green Bean Casserole
• Smoked Gouda Mac & Cheese
• Cajun Dirty Rice
• Milk-Boiled Corn on the Cob
• Southern Collard Greens

Storing Leftovers & Reheating:

→ Refrigerate: If you have any leftover zucchini feta meatloaf, transfer the cooled servings to airtight containers. Keep the meatloaf stored in the refrigerator where it will keep for 3-4 days. Simply reheat leftovers in the microwave until warmed through.

→ Freeze: If you’d like to freeze, wrap the cooled servings in plastic wrap and then heavy-duty foil to ensure zero freezer burn. Then place it in plastic bags and label for good measure. Keep the meatloaf stored in the freezer where it will keep for 3-4 months for the best taste/flavor. Thaw under refrigeration and then reheat leftovers in the microwave until warmed through.

This Zucchini Feta Meatloaf recipe is such a comforting, delicious main entree. Meatloaf lovers, I’m one of them, y’all will appreciate this baddie! Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

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Recipe by: Quin Liburd- Butter Be Ready

Photography by: The Mindful Hapa