Saturday, October 9, 2010

Zucchini Meatloaf

I love meatloaf.  It was one dish I had a lot growing up.  I didn't even think about putting zucchini in it until I came upon this recipe.  It keeps the meatloaf very moist, and the best part is that the kids don't even notice the vegetables!  Try adding Heinz 57 Sauce to the Topping mixture if you want a little variety.  

2 eggs, slightly beaten
2 c. shredded zucchini (1 large or 2 small)
1/3 c. plain bread crumbs
1/3 c. chopped onion
1 t. salt
1/2 t. dried oregano leaves
1/4 t. pepper
1 1/2 lb lean (at least 80%) ground beef

2 T. packed brown sugar
1/4 c. ketchup
1 t. yellow mustard

1.  Preheat oven to 350°F. In 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.

2.  Meanwhile, in small bowl, mix brown sugar, ketchup, and mustard.  Remove meat loaf from oven; pour off drippings. Spread topping over meat. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center (at least 160°F in the middle). Let stand 5 minutes before serving.
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