Zucchini Meatloaf

Overhead diagonal shot of large sliced meatloaf containing zucchini, topped with BBQ sauce, served on a long white rectangular platter

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Tender and moist zucchini meatloaf with an irresistible balsamic glaze is certain to be a hit from the very first bite.

Prep Time15

Cook Time55

Total Time1 10

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

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