This tender and moist zucchini meatloaf with an irresistible balsamic glaze has been on our dinner table three times in the past couple of months. I’ve served it with vegetable rice pilaf and with mashed potatoes. It also makes a terrific meatloaf sandwich if you’re lucky enough to have leftovers.
Zucchini Meatloaf
The zucchini flavor is very mild, only one family member commented that they could taste it. (And full disclosure, this person claims to be able to taste anything at all that is green in their food.)
However, he also said it was really good “and the zucchini doesn’t ruin it.” I will take that as a sign that this vegetable meatloaf was a success.
Meatloaf with Vegetables
This vegetable meatloaf 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.)
Having made my share of meatloaf recipes that were either amazing or flops, here’s a tip.
Eggs are the ingredient that binds the mixture together, and they also help the meatloaf to brown, but if you add too many eggs, your meatloaf may be tough and rubbery by the time it finishes cooking. The rule of thumb here is to use roughly one egg per pound of meat.
If you often find your meatloaf falling apart, usually it’s because there are not enough eggs, or because there is too much liquid or additional ingredients like vegetables.
It can be challenging to find the right balance, since you want the loaf to be soft enough to slice easily but firm enough to yield sturdy slices.
Meatloaf with Zucchini
- Ground beef (85% works well)
- Zucchini, shredded
- Eggs
- Panko bread crumbs
- Onion powder
- Granulated garlic or garlic powder
- Italian seasoning
- Kosher salt
- Freshly ground black pepper
Remember, you should use roughly one egg for every pound of meat, not every pound of all the other ingredients combined. While too many eggs will dry out the meatloaf, not using enough might not yield a meatloaf at all.
Meatloaf Glaze Ingredients:
- Ketchup
- Balsamic vinegar
- Light brown sugar
Meatloaf Recipe with Vegetables
Start by preheating 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 all the ingredients together using a sturdy spoon or your hands, until everything is well combined. Divide the mixture into two parts on a large baking sheet and use your hands to shape it into meatloaf forms.
After the meat loaves have been prepped, whisk together the glaze. In a small bowl or measuring cup, combine the ketchup, balsamic, and brown sugar. Whisk thoroughly, then generously pour and brush the mixture over both meatloaves.
Finally, the most difficult part: waiting. Bake for 60-70 minutes; the internal temperature of the center of each meatloaf should reach 160°F. Once they have finished cooking, let the meat loaves rest for 10 minutes before slicing.
This recipe can easily 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.)
Looking for more zucchini recipes? Air Fryer Zucchini is both tender and crisp, with beautifully caramelized edges. (And the air fryer is perfect for small portions!)
BBQ Chicken Zucchini Boats are a saucy, cheesy, deliciously hearty meal that is a refreshing change from the typical sandwiches we usually make with leftover chicken.
Finely shredded zucchini and a handful of sharp cheddar cheese are mixed into fluffy white rice to make this quick and easy Cheesy Zucchini Rice side dish.
Zucchini Pizza Boats are proof that anything can be a carrier for the amazingness that is cheesy pizza toppings; using zucchini to form a “crust” for a number of different recipes has been one of the best new things I have tried.
Looking for meatloaf recipes? Tender, juicy Meatloaf with Mushroom Gravy is seasoned to melt-in-your-mouth perfection and smothered in a rich, velvety mushroom gravy that’s so good you’ll want to lick the spoon.
Zucchini Meatloaf
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
Nutrition
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