Turkey Meatloaf

The secret to moist turkey meatloaf is to add grated zucchini to the mixture and roast it in a little chicken stock.

20 ounces ground turkey, 97% fat free
1 egg
1/2 cup diced onion
1 small zucchini grated on a box grater
2 teaspoons worcestershire sauce
1/3 cup barbecue sauce
salt and pepper
1/2 cup bread crumbs
2 slices pancetta


Saute the diced onion and zucchini in a little olive oil.  In a large mixing bowl, combine the turkey, vegetables, sauces, bread crumbs and salt and pepper. Mix gently and form into an oval.  Place in a baking dish and spread additional barbecue sauce on top.  Top with sliced pancetta and pour a little chicken stock in the dish to about 1/2 inch up the meatloaf.  Bake for about 45 minutes at 375.  Turn the heat up to 425 and bake about 5 more minutes to get the pancetta nice and crisp.  Let sit for 10 minutes before slicing.