Pulse the oats in a blender until finely ground to create a smoother texture in the finished meatloaf. Finely dice the onion into 1/4-inch pieces and shred the zucchini, then squeeze it dry in a clean kitchen towel to remove excess moisture—this prevents the meatloaf from becoming soggy during cooking. In a large bowl, combine the ground turkey, processed oats, squeezed zucchini, diced onion, 4 tablespoons ketchup, egg, salt, pepper, and garlic powder. Mix gently with your hands until just combined, being careful not to overwork the mixture, which would make the meatloaf dense and tough.

Divide the meatloaf mixture from Step 1 into 4 equal portions and shape each into a compact loaf about 4 inches long and 2 inches wide. Place the shaped meatloaves in the air fryer basket in a single layer, leaving space between each one for hot air circulation. Air fry at 350°F for 15 minutes—this initial cooking develops the exterior while keeping the inside moist.

Carefully flip each meatloaf using tongs or a spatula, then brush the top of each with 1/2 tablespoon of the Hunt's ketchup glaze (I prefer Hunt's for its thick, rich consistency that caramelizes beautifully). Return to the air fryer and cook for an additional 5 minutes at 350°F until the glaze sets and the internal temperature reaches 165°F when measured with a meat thermometer.