Zucchini Meatloaf With Veggies (Print)
Lean beef and grated zucchini combine for a lighter, flavorful main, finished with a tangy brown sugar glaze.
# Ingredients:
→ Meatloaf Base
01 -
225 g zucchini, grated
02 -
340 g lean ground beef
03 -
1 egg, lightly beaten
04 -
40 g onion, very finely chopped
05 -
1–2 cloves garlic, minced
06 -
30 g plain bread crumbs
07 -
0.5 tsp paprika
08 -
0.25 tsp dried oregano leaves
09 -
0.5 tsp salt
10 -
0.125 tsp ground black pepper
→ Topping
11 -
1 tbsp ketchup
12 -
0.25 tsp mustard
13 -
0.5 tbsp brown sugar
# Steps:
01 -
Combine grated zucchini, ground beef, egg, onion, garlic, and bread crumbs in a large mixing bowl. Add paprika, dried oregano, salt, and ground black pepper. Mix thoroughly until all ingredients are evenly incorporated.
02 -
Transfer mixture into a lightly greased loaf pan. Smooth the top and place in a preheated 175°C oven. Bake for 40 minutes or until fully cooked through.
03 -
While the meatloaf bakes, blend ketchup, mustard, and brown sugar in a small bowl until smooth.
04 -
Carefully remove meatloaf from the oven. Evenly spread prepared topping over the loaf. Return to the oven and bake for an additional 15 minutes, until topping is set and glossy.
05 -
Remove pan from the oven and allow meatloaf to rest for several minutes before slicing and serving.
# Notes:
01 -
For extra moisture, be sure to squeeze excess liquid from grated zucchini before adding to meat mixture.