Zucchini Meatloaf
I made this zucchini meatloaf for my family and they actually ate it. That’s pretty good considering they will only eat zucchini in baked goods. I found this recipe on recipezaar.com and it said this recipe came from a September 2006 Pillsbury cook booklet.
Now, I did change the recipe a little bit from the original. I wanted it to fit the tastes of my family. One thing different about this recipe besides the zucchini is that you cook it in a pie plate. This reduces the cooking time and gives you nice wedges to serve.
The meatloaf mixture itself is made with ground beef, zucchini, bread crumbs, eggs, salt, and pepper. You press it into the pie plate and bake at 350 degrees. Then you remove it from the oven and top it with a mixture of ketchup, brown sugar, and mustard.
Next, it cooks for another 10-15 minutes until the meatloaf is at 160 degrees. Allow it to sit for 5 minutes before serving. This helps make sure the meatloaf is set before you cut it.
Here is what you need to make the
Zucchini Meatloaf
- EGGS
- ZUCCHINI
- PLAIN BREAD CRUMBS
- ONION
- SALT
- PEPPER
- LEAN GROUND BEEF
- BROWN SUGAR
- KETCHUP
- YELLOW MUSTARD
Zucchini Meatloaf
Real Mom Kitchen
Ingredients
- 2 eggs slightly beaten
- 2 cups shredded zucchini
- â…“ cup Plain Bread Crumbs
- â…“ cup chopped onion
- 1 tsp salt
- ¼ tsp pepper
- 1 ½ lbs lean ground beef
- Topping
- 2 Tbsp packed brown sugar
- ¼ cup ketchup
- 1 Tbsp yellow mustard
Instructions
- Heat oven to 350.
- In a large bowl, mix all meat loaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
- Meanwhile, in a small bowl, mix all topping ingredients.
- Remove meat loaf from the oven; pour off drippings. Spread topping over loaf. Return to the oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160. Let stand 5 minutes before serving for juices to set up.
