Description
Making meatloaf in the skillet is perfect for busy weeknights – it’s ready in less than 30 minutes! I took my basic turkey meatloaf recipe, swapped the ketchup for jarred Mina Harrisa (or you can use homemade), added shredded zucchini and made them in the skillet.
Yield: 5servings | Serving Size: 1loaf
Ingredients
1/2cupgrated zucchini, all moisture squeezed dry with paper towel
2tbsponion, minced
2tbspdiced red pepper
3clovescrushed garlic
1/2cupwhole wheat seasoned breadcrumbs, use plain for dairy free
1/4cupHarissa, such as Mina
1large egg
1tspsweet paprika
1tspkosher salt
1.3lb93% lean ground turkey
1 1/2tbspHarissa Sauce for topping
1 1/2tbspketchup
Instructions
In a large bowl, mix the zucchini, onion, garlic, red pepper, breadcrumbs, 1/4 cup Harissa, egg, paprika and salt.
- Add the turkey and combine until mixed through.
Form the meat into 5 round patties.
Combine the remaining 1 1/2 tbsp Harissa with the ketchup in a small bowl.
- Heat a large skillet over medium. Spray with oil and cook covered until cooked through, about 8 to 10 minutes per side, reducing the heat if they start to get too browned.
- Brush the Harissa-ketchup mixture on top during the last few minutes of cooking.
Last Step:
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Nutrition
Serving: 1loaf, Calories: 254kcal, Carbohydrates: 11g, Protein: 25g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 121mg, Sodium: 498mg, Fiber: 3g, Sugar: 3g
