Ground chicken can be substituted for the ground turkey.
2 slices sandwich bread (white or whole wheat)
1 large egg
1 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 small zucchini (10 ounces), 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
9×13-inch baking dish or dish of similar size
1 Preheat the oven to 350ºF. Set a rack in the middle of the oven.
2 Make the breadcrumbs: Tear the bread into 2-inch pieces. Pulse in the food processor to make coarse breadcrumbs. (Or tear into small crumbs with your fingers.)
3 Make the meatloaf mixture. In a large bowl, stir together the breadcrumbs, egg, salt, pepper, zucchini, carrot, parsley, lemon zest and juice, mustard, and 2 tablespoons of the chili sauce. Mix until fully blended.
Add the ground turkey. Mix well, using your hands. Try not to overwork the meat.
4 Shape and glaze the meatloaf: Form the meatloaf mixture into a rough football shape and transfer to the baking dish. Pat smooth. (Alternatively, transfer to a loaf pan to bake.)
In a small bowl, mix together the ketchup and remaining 2 tablespoons chili sauce. With a spoon or brush, spread the chili sauce evenly on top.
5 Bake the meatloaf for 1 hour. The loaf should register 165F in the middle with an instant-read thermometer when done; continue baking if needed. Remove from the oven and let rest for 10 minutes before slicing and serving.
Leftovers will keep refrigerated for up to 5 days and can be eaten cold or gently reheated.