Turkey Meatloaf

Ingredients

• 2 slices sandwich bread
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 to 2 small zucchini , grated to make about 2 cups
• 1 small carrot, coarsely grated to make about 3/4 cup
• 2 tablespoons grated onion, optional
• 1/3 cup chopped fresh parsley
• Zest of one lemon, finely grated
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 4 tablespoons sweet chili sauce, divided
• 1 1/2 pounds ground turkey
• 2 tablespoons ketchup

Directions

1. Heat your oven to 350ºF, with a rack arranged in the center. For the crumbs, pull the bread into 2-inch chunks, then pulse them in a food processor until they turn into coarse crumbs. If you are skipping the machine, crumble the bread finely with your hands.
2. In a large bowl, combine the breadcrumbs with the egg, salt, pepper, zucchini, carrot, parsley, lemon zest, lemon juice, mustard, and 2 tablespoons of chili sauce. Stir until the mixture is evenly blended.
3. Add the ground turkey to the bowl and use your hands to fold it in thoroughly, but don’t mash it to death. You want it combined, not compacted.
4. Shape the turkey mixture into a loose football-like loaf, then move it into the baking dish and smooth the surface with your hands. You can also bake it in a loaf pan instead.
5. Stir the ketchup with the remaining 2 tablespoons chili sauce in a small bowl. Spoon or brush that glaze across the top in an even layer.
6. Bake for 1 hour. When it is ready, an instant-read thermometer inserted into the center should read 165F; if it is not there yet, give it more time in the oven. Take the meatloaf out and let it sit for 10 minutes before you slice and serve it.
7. Refrigerate any leftovers for up to 5 days, then enjoy them cold or warm them gently.