From FARM & FRYING PAN

I’m up to my ears in zucchini! Not a CSA box has gone by in the past month where I haven’t received an armful. It’s given me a whole new perspective on “spring bounty.” While searching for new and creative ways to enjoy my zucchini, I stumbled across an Epicurious recipe, which I modified below, that puts a whole new spin on meatloaf. The zucchini keeps the turkey light and moist, and the glaze just jazzes things up – making for a perfect springtime dinner!

2 tablespoons olive oil
1 onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped
2 garlic cloves, chopped
1 egg, lightly beaten
1 1/4 pounds ground turkey
1 cup zucchini, coarsely shredded
1/2 cup bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worchestire sauce
1/4 cup parsley, chopped
A few dashes of hot sauce (optional)
2 tablespoons apricot jam
2 tablespoons dijon mustard

Heat oven to 350 degrees.

Heat olive oil in a saute pan over medium heat. Saute onion and celery until tender, about 6-7 minutes. Add garlic and saute for an additional minute. Remove from heat and allow to cool.

In a large bowl, combine remaining ingredients along with onion mixture. Roll up your sleeves and dig in. Use your hands to gently mix the ingredients together.

Line a baking sheet with foil or lightly oil it to prevent a sticking disaster. Blop meat mixture onto baking sheet and form into a loaf shape. Bake for 45 minutes.

While that is baking, mix the jam and dijon together in a small bowl. After 45 minutes, spread the glaze onto the meatloaf and bake an additional 20 minutes, or until center reaches 165 degrees.
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