Zucchini Meatloaf
Tender and moist zucchini meatloaf with an irresistible balsamic glaze is certain to be a hit from the very first bite.
Servings: 10
Ingredients
- 3 pounds ground beef 85% works well
- 3 cups shredded zucchini
- 3 eggs
- ⅔ cup Panko bread crumbs
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Meatloaf Glaze Ingredients
- ½ cup ketchup
- 3 tablespoons balsamic vinegar
- 2 tablespoons light brown sugar
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, combine the ground beef, zucchini, eggs, bread crumbs, onion powder, garlic powder, Italian seasoning, salt, and pepper.
- Mix with a sturdy spoon or your hands until well combined. Divide the mixture into two parts on a large baking sheet and use your hands to shape it into meatloaf forms.
- In a small bowl or measuring cup, whisk together the ketchup, balsamic, and brown sugar. Generously pour and brush the mixture over both meatloaves.
- Bake for 60-70 minutes, until the internal temperature of the center of the meatloaf reaches 160°F. Let rest for 10 minutes before slicing.
Notes
This recipe can be divided in half if smaller amounts are desired. When reducing the recipe, simply use 2 eggs, instead of trying to measure half of one egg.
The cooking time will be shorter for a single meatloaf in the oven. Check for doneness every 5-10 minutes, starting at 50 minutes.
I always make this full recipe, as the leftovers will keep nicely for several days. (That is, if we're lucky enough to have leftovers with three teenagers in the house.)
Nutrition
Calories: 314kcal · Carbohydrates: 12g · Protein: 31g · Fat: 15g · Saturated Fat: 6g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 6g · Trans Fat: 1g · Cholesterol: 138mg · Sodium: 487mg · Potassium: 699mg · Fiber: 1g · Sugar: 8g · Vitamin A: 278IU · Vitamin C: 13mg · Calcium: 52mg · Iron: 4mg
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