Meat: Vanessa's Turkey and Zucchini Meat Loaf

The peach and mustard glaze gives this dish a sweet-tart flavor.

1 1/4 pounds ground turkey
1 cup coarsely grated zucchini (about one medium zucchini)
3/4 cup finely chopped onion
1/2 cup dry seasoned breadcrumbs
1/4 cup chopped fresh parsley
1 large egg
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/4 cup peach preserves
4 teaspoons Dijon mustard

Preheat oven to 350°F. Combine first 9 ingredients in large bowl and mix well. Shape mixture on rimmed baking sheet into 8 x 4 x 2-inch loaf. Bake meat loaf 45 minutes. Remove from oven. Stir preserves and mustard in small bowl to blend. Spread glaze over top of meat loaf. Return to oven; bake until thermometer inserted into center registers 165°F, about 20 minutes longer.

Suggested modifications:
- used about 3-4 cloves minced fresh garlic instead of garlic powder
- used more onions than the recipe called for -- 1+ cups chopped
- used unseasoned bread crumbs & added dried oregano, thyme, and basil
- used Polaner apricot preserves instead of peach.
- raised heat to 450 for last 15 minutes or so b/c I wanted the glaze to caramelize. The turkey ended up overcooked (over 180 degrees) but tasted fine.