Zucchini Meatloaf – lighter meatloaf with hidden veggies. Great for picky kids and health conscious grown ups!
I can’t remember where I’ve heard of the idea to put grated zucchini in your meatloaf. I tried it for the first time a few years ago and loved it immediately. It is a great way to sneak some healthy vegetables into your kids’ favorite food. And it doesn’t hurt grown ups as well. Plus, it will make the dish lighter for those who are controlling intake of fat and calories.
When your family gets used to Zucchini Meatloaf, you can increase the amount of zucchini in it. I’ve even made it with 50% meat and 50% zucchini (with a little bit more bread crumbs to soak the moisture).
Any leftovers will make great sandwiches too!
This same method can be used to make Zucchini Meatballs, as I did in this recipe:
- 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
- 1 Tbsp ketchup
- 1/4 tsp mustard
- 1/2 Tbsp brown sugar
Put grated zucchini, ground beef, egg, onion, garlic, bread crumbs and onion into a large bowl. Season with paprika, oregano, salt and black pepper. Mix well until combined.
Put meatloaf into a a lightly greased loaf pan. Bake in 350 F (175 C) preheated oven for about 40 minutes or until cooked through. Remove from the oven.
In a small bowl, combine ketchup with mustard and brown sugar. Pour over Zucchini Meatloaf and bake for about 15 more minutes.
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