Zucchini Meatloaf


I made this for my family and the actually ate it. That’s pretty good considering they will only eat zucchini in baked goods. I found this recipe on recipezaar.com and it said this recipe came from a September 2006 Pillsbury cookbooklet. I did change the recipe a little bit from the original. I wanted it to fit the tastes of my family. One thing different about this recipe besides the zucchini is that you cook it in a pie plate. This reduces the cooking time and gives you nice wedges to serve.


Zucchini Meatloaf Recipe

2 eggs, slightly beaten
2 cups shredded zucchini
1/3 cup Plain Bread Crumbs
1/3 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs lean ground beef

Topping
2 tablespoon packed brown sugar
1/4 cup ketchup
1 Tablespoon yellow mustard

Heat oven to 350.
In a 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.
Meanwhile, in a small bowl, mix all topping ingredients.
Remove meat loaf from the oven; pour off drippings. Spread topping over loaf. Return to the oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160. Let stand 5 minutes before serving for juices to set up.

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