Baked Turkey Meatloaf with Roasted Zucchini and Creamy Yogurt Cottage Cheese Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Turkey Meatloaf with Roasted Zucchini and Creamy Yogurt Cottage Cheese Sauce

YOUR SOLIN GENERATED RECIPE

Baked Turkey Meatloaf with Roasted Zucchini and Creamy Yogurt Cottage Cheese Sauce

Savor a satisfying turkey meatloaf infused with oats, herbs, and a perfectly bound blend, paired with tender roasted zucchini and a refreshing creamy sauce made from Greek yogurt and cottage cheese. This dish is designed to deliver balanced protein and flavor in every bite.

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NUTRITION

408kcal
Protein
49.7g
Fat
13g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 Egg

¼ cup Rolled Oats

1 medium Zucchini

¼ cup Low-Fat Greek Yogurt

¼ cup Low-Fat Cottage Cheese

1 clove Garlic

1 tablespoon Fresh Herbs (Parsley or Thyme)

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, combine the lean ground turkey, egg, rolled oats, minced garlic, chopped fresh herbs, and a pinch of salt and pepper. Mix gently until well incorporated, being careful not to overwork the meat.

  • 3

    Shape the turkey mixture into a compact loaf shape and place it on a lightly greased baking sheet or in a small loaf pan.

  • 4

    Slice the zucchini into thick rounds or half-moons. Toss them lightly with a drizzle of olive oil (optional if within macro limits), salt, and pepper, and arrange them around the meatloaf.

  • 5

    Bake in the preheated oven for about 25-30 minutes or until the turkey meatloaf is cooked through (internal temperature should reach 165°F) and the zucchini is tender and lightly browned.

  • 6

    While baking, prepare the creamy sauce by blending the low-fat Greek yogurt and low-fat cottage cheese in a small bowl. Season with a pinch of salt and freshly ground pepper.

  • 7

    Once cooked, remove the meatloaf and zucchini from the oven. Let the meatloaf rest for a few minutes. Slice the meatloaf and serve it with the roasted zucchini and a generous drizzle of the creamy yogurt cottage cheese sauce.

Baked Turkey Meatloaf with Roasted Zucchini and Creamy Yogurt Cottage Cheese Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Turkey Meatloaf with Roasted Zucchini and Creamy Yogurt Cottage Cheese Sauce

YOUR SOLIN GENERATED RECIPE

Baked Turkey Meatloaf with Roasted Zucchini and Creamy Yogurt Cottage Cheese Sauce

Savor a satisfying turkey meatloaf infused with oats, herbs, and a perfectly bound blend, paired with tender roasted zucchini and a refreshing creamy sauce made from Greek yogurt and cottage cheese. This dish is designed to deliver balanced protein and flavor in every bite.

NUTRITION

408kcal
Protein
49.7g
Fat
13g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Ground Turkey

1 Egg

¼ cup Rolled Oats

1 medium Zucchini

¼ cup Low-Fat Greek Yogurt

¼ cup Low-Fat Cottage Cheese

1 clove Garlic

1 tablespoon Fresh Herbs (Parsley or Thyme)

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    In a bowl, combine the lean ground turkey, egg, rolled oats, minced garlic, chopped fresh herbs, and a pinch of salt and pepper. Mix gently until well incorporated, being careful not to overwork the meat.

  • 3

    Shape the turkey mixture into a compact loaf shape and place it on a lightly greased baking sheet or in a small loaf pan.

  • 4

    Slice the zucchini into thick rounds or half-moons. Toss them lightly with a drizzle of olive oil (optional if within macro limits), salt, and pepper, and arrange them around the meatloaf.

  • 5

    Bake in the preheated oven for about 25-30 minutes or until the turkey meatloaf is cooked through (internal temperature should reach 165°F) and the zucchini is tender and lightly browned.

  • 6

    While baking, prepare the creamy sauce by blending the low-fat Greek yogurt and low-fat cottage cheese in a small bowl. Season with a pinch of salt and freshly ground pepper.

  • 7

    Once cooked, remove the meatloaf and zucchini from the oven. Let the meatloaf rest for a few minutes. Slice the meatloaf and serve it with the roasted zucchini and a generous drizzle of the creamy yogurt cottage cheese sauce.