Pin
Zucchini meatloaf is my answer to picky eaters and anyone looking to lighten up a comfort classic. This version tucks veggies right into tender slices, keeping things moist and flavorful but still giving you that nostalgic meatloaf vibe. Whenever I bake this for my family, even my vegetable-resistant child is all in and asking for seconds.
Ingredients
- Zucchini grated: Choose firm zucchinis with glossy skin for the best taste and moisture
- Lean ground beef: Opt for 85 to 90 percent lean for balance between flavor and lower fat
- Egg slightly beaten: This helps bind the loaf together
- Onion very finely chopped: Look for a fresh sweet onion for mellow flavor
- Garlic minced: Use fresh cloves for bold aromatic depth
- Bread crumbs plain: Provides structure Go for whole wheat for extra fiber
- Paprika: Adds subtle warmth and color Try Spanish paprika for a gentle smoky note
- Dried oregano leaves: Brings herbal aroma Use high quality dried herbs for best results
- Salt: coarse kosher or sea salt always brings out flavor
- Ground black pepper: freshly ground if possible for kick
- Ketchup: For the classic tangy top Pick one with minimal added sugar
- Mustard: Yellow or Dijon both work Adds brightness
- Brown sugar: Lends sweetness and balances the sauce topping
Step-by-Step Instructions
- Prep the Ingredients:
- Wash and grate one cup of zucchini I pat it dry with a towel to avoid extra water Squeeze gently if too wet This helps keep your meatloaf from getting soggy
- Mix the Meatloaf:
- Add grated zucchini, ground beef, beaten egg, finely chopped onion, minced garlic, and bread crumbs to a large mixing bowl Sprinkle in paprika, oregano, salt, and black pepper Use your hands to thoroughly combine until just mixed Do not overwork as this can make the loaf tough
- Shape and Bake:
- Transfer the meat mixture to a lightly greased loaf pan Spread evenly so the loaf is an even thickness all the way across Bake in a preheated 350 F oven for 40 minutes until nearly cooked through The top should look firm and edges pull away slightly
- Make and Add the Topping:
- While the loaf is baking mix ketchup, mustard, and brown sugar in a small bowl This creates that classic tangy sweet finish Spread over the mostly cooked loaf and bake another 15 minutes until glossy and bubbling
- Rest and Slice:
- Let the finished meatloaf rest in the pan for at least 5 to 10 minutes before slicing This helps hold the shape and makes for neat slices every time
Pin
Storage tips
Cool the meatloaf completely before storing Wrap tightly or use airtight containers and it will keep well in the fridge for three days For longer storage slice and freeze individual pieces with parchment between for easy reheating I find it tastes great even after thawing
Ingredient substitutions
Swap lean ground turkey or chicken for beef if you want an even lighter result If you need meat free try swapping with lentil walnut mixture and egg substitute For a gluten free version use certified gluten free bread crumbs or crushed rice crackers in place of regular crumbs
Serving suggestions
Serve hot with mashed potatoes or a crisp green salad for a classic meal My kids like it in sandwiches the next day with a bit more ketchup and lettuce for crunch Sometimes I add roasted carrots and sweet potatoes to round things out
Pin
Cultural background
Meatloaf is a true American comfort food but adding vegetables like zucchini is a modern twist that helps families eat better This recipe feels homey with every bite yet still manages to keep things interesting on busy weeknights
Recipe FAQs
- → Can I use ground turkey instead of beef?
Yes, ground turkey makes a great substitute for beef in this dish. It will result in a lighter flavor and leaner texture. Just be sure not to overbake to keep it moist.
- → How do I prevent the meatloaf from getting soggy?
Be sure to squeeze excess moisture from the grated zucchini before mixing. Using fresh bread crumbs and baking uncovered also helps prevent sogginess.
- → Can I prepare this dish ahead of time?
Absolutely. You can assemble the loaf ahead and refrigerate until ready to bake. Leftovers keep well, making it ideal for meal prep.
- → What sides pair well with this main dish?
Mashed potatoes, roasted vegetables, or a leafy salad make excellent accompaniments, balancing the flavors and texture.
- → Is this meatloaf suitable for children?
Yes, the mild flavors and hidden vegetables make it a hit with picky eaters. It’s a clever way to get kids to enjoy eating veggies.