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TURKEY AND DILL MEATLOAF

The Good Neighbor Cookbook
by Suzanne Schlosberg and Sara Quessenberry

Using turkey in place of beef reduces the saturated fat in this comforting classic. Packing the meatloaf with veggies boosts the nutritional value, and the dill adds a tasty twist, meatloaf always makes for great leftovers.
Prep time: 15 minutes
Total time: 1 hour
Serves 4 to 6

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1½ pounds ground turkey
• 1 cup grated zucchini (about 1 medium)
• 1 cup loosely packed fresh flat-leaf parsley, chopped
• 1/2 cup loosely packed fresh dill, chopped
• 1/2 cup dry bread crumbs
• 1/2 cup (2 ounces) grated Parmesan cheese
• 3 tablespoons Dijon mustard
• 1 large egg
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS

Preheat the oven to 375°F. Lightly oil a 9 by 13-inch baking dish.

Heat the oil in a medium skillet over medium-high heat. Add the onion and cook, stirring often, until softened, 5 to 6 minutes.

Meanwhile, in a large bowl, using your hands or a wooden spoon, combine the turkey, zucchini, parsley, dill, bread crumbs, Parmesan, mustard, egg, salt, pepper, and the cooked onion.

Transfer the mixture to the prepared baking dish and shape into a 5 by 9-inch loaf. Bake to an internal temperature of 155°F, 40 to 50 minutes. Let rest for 5 minutes before slicing.

COOK'S TIP:  Before freezing a cooked meatloaf, let it cool completely. Wrap tightly with plastic wrap and then with aluminum foil, and freeze for up to 2 months. To thaw, transfer to the refrigerator overnight.