Zucchini Meatloaf
Posted: Fri Aug 21, 2015 2:07 pm
You've been waiting for this!
ZUCCHINI MEATLOAF
MEAT LOAF:
2 eggs, slightly beaten
2 Cups shredded zucchini (1 large or 2 small)
1/3 to i/2 Cup plain bread crumbs (we use oatmeal)
1/3 cup chopped onions
1 teaspoon salt
½ teaspoon dried oregano leaves
¼ teaspoon pepper
12/2 pound lean ground beef
TOPPING:
1 Tablespoon (packed) brown sugar
2 Tablespoons ketchup
½ teaspoon yellow mustard
Heat oven to 350F. In large bowl, mix all meat loaf ingredients until well blended. Form mixture into a loaf shape and place in an ungreased glass baking dish. Bake 35 minutes.
In a small bowl, mix topping ingredients.
Remove meat loaf from the oven, pour off drippings, if any. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160F. Let stand 5 minutes before serving.
NOTES: One could add or subtract ingredients as desired, and adapt this to one’s own favorite recipe (colored pepper, tomatoes, other spices, italian sausage, etc.). We usually just ornament the loaf with ketchup rather than make the topping. If you do this, be sure to add the 10-15 minutes above to the cooking time. Supposedly 8 servings, but we often double the recipe so we can have meatloaf sandwiches and plenty of other meals.
August 2015
ZUCCHINI MEATLOAF
MEAT LOAF:
2 eggs, slightly beaten
2 Cups shredded zucchini (1 large or 2 small)
1/3 to i/2 Cup plain bread crumbs (we use oatmeal)
1/3 cup chopped onions
1 teaspoon salt
½ teaspoon dried oregano leaves
¼ teaspoon pepper
12/2 pound lean ground beef
TOPPING:
1 Tablespoon (packed) brown sugar
2 Tablespoons ketchup
½ teaspoon yellow mustard
Heat oven to 350F. In large bowl, mix all meat loaf ingredients until well blended. Form mixture into a loaf shape and place in an ungreased glass baking dish. Bake 35 minutes.
In a small bowl, mix topping ingredients.
Remove meat loaf from the oven, pour off drippings, if any. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160F. Let stand 5 minutes before serving.
NOTES: One could add or subtract ingredients as desired, and adapt this to one’s own favorite recipe (colored pepper, tomatoes, other spices, italian sausage, etc.). We usually just ornament the loaf with ketchup rather than make the topping. If you do this, be sure to add the 10-15 minutes above to the cooking time. Supposedly 8 servings, but we often double the recipe so we can have meatloaf sandwiches and plenty of other meals.
August 2015