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Zucchini Meatloaf Recipe

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3.9 from 11 reviews

This Zucchini Meatloaf is a nutritious and flavorful twist on traditional meatloaf, incorporating grated zucchini for added moisture and nutrients. It’s seasoned with paprika, oregano, and garlic, then topped with a tangy ketchup, mustard, and brown sugar glaze. Perfect for a comforting family dinner served warm out of the oven.

  • Total Time: 65 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 cup zucchini, grated
  • 3/4 lb lean ground beef
  • 1 egg, slightly beaten
  • 1/4 cup onion, very finely chopped
  • 1-2 cloves garlic, minced
  • 1/4 cup bread crumbs, plain
  • 1/2 tsp paprika
  • 1/4 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1/8 tsp ground black pepper

Topping

  • 1 Tbsp ketchup
  • 1/4 tsp mustard
  • 1/2 Tbsp brown sugar

Instructions

  1. Prepare the Meat Mixture: In a large bowl, combine the grated zucchini, lean ground beef, slightly beaten egg, very finely chopped onion, minced garlic, and plain bread crumbs. Season the mixture with paprika, dried oregano leaves, salt, and ground black pepper. Mix all ingredients thoroughly until they are well combined, ensuring the flavors are evenly distributed.
  2. Shape and Bake the Meatloaf: Lightly grease a loaf pan to prevent sticking. Transfer the meat mixture into the pan, shaping it evenly to fit. Place the pan into a preheated oven at 350°F (175°C) and bake for about 40 minutes, or until the meatloaf is cooked through and reaches a safe internal temperature.
  3. Prepare and Apply the Topping: While the meatloaf bakes, mix together ketchup, mustard, and brown sugar in a small bowl to create a flavorful glaze. After the initial 40 minutes of baking, remove the meatloaf from the oven and gently pour the topping evenly over it.
  4. Bake with Topping: Return the meatloaf to the oven and bake for an additional 15 minutes. This allows the topping to caramelize and meld with the meatloaf, enhancing its flavor and appearance.
  5. Rest and Serve: Once the meatloaf is done, remove it from the oven and let it rest for a few minutes before slicing. This helps retain moisture and makes for easier serving. Enjoy warm as a hearty main dish.

Notes

  • Grating the zucchini finely helps it blend better into the meat and prevents excess moisture.
  • You can substitute bread crumbs with oats or gluten-free bread crumbs for dietary preferences.
  • Ensure the meatloaf is cooked to an internal temperature of 160°F (71°C) for safety.
  • Feel free to add other herbs like thyme or parsley for extra flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://iamstarved.com/zucchini-meatloaf-recipe/