I haven't posted a recipe in ages, but I've been working on perfecting my turkey meatloaf and last night I hit the jackpot. It came out great.

(I'm labeling this Recipe of the Month because that way I owe you a recipe every month!)

I didn't shoot a bunch of pictures because nobody needs to see my hands stuck in a bowl of raw meat. You only get the beauty shot:

I served it with frozen green beans and almonds and roasted red potatoes, which I drizzled with a bit of olive oil and sprinkled with salt and pepper. I roasted them at the same time I cooked the meatloaf. If your kids are averse to vegetables, they won't even taste the shredded zucchini -- it just disappears into the meatloaf. I used instant oatmeal packets because that's what I had in the pantry, but you could use any kind of oats, except steel cut.

Here's the recipe:

Turkey-Zucchini Meatloaf

• 1 pound ground turkey (I used 94 percent fat-free turkey)
• 3 scallions, chopped
• 1/2 large onion, chopped
• 1/2 cup shredded zucchini
• 3 packets plain instant oatmeal
• 1 egg, beaten
• 1 teaspoon sodium-free Italian seasoning blend
• 1/2 teaspoon garlic salt
• 1/2 cup marinara sauce

Preheat oven to 400 degrees.

Put everything but the marinara sauce in a medium bowl and squish it together with your hands.

Pack the mixture into a loaf pan (I use a great silicone one; nothing sticks to it) and top with the marinara sauce.

Bake for 45-50 minutes or until meatloaf feels firm to the touch.

Makes 5 large servings.

Nutrition information (calculated on My Fitness Pal): 225 calories, 16 grams carbohydrates, 8 grams fat, 24 grams protein, 408 milligrams sodium, 3 grams fiber.