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Zucchini Meatloaf Recipe

Zucchini Meatloaf Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef, 85% lean
  • 1 cup finely grated zucchini, squeezed dry (packed after squeezing)
  • ½ cup finely chopped yellow onion
  • 1 large egg, lightly beaten
  • ½ cup plain dry breadcrumbs
  • ¼ cup ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ⅓ cup ketchup (for glaze)
  • 1 tbsp brown sugar
  • 1 tsp apple cider vinegar

Method
 

  1. Preheat oven to 375°F (190°C). In a large bowl, mix the beef, squeezed zucchini, onion, egg, breadcrumbs, ¼ cup ketchup, Worcestershire sauce, salt, and pepper just until combined.
  2. Shape the mixture into a freeform loaf about 8x4 inches on a parchment-lined baking sheet.
  3. Stir together the ⅓ cup ketchup, brown sugar, and vinegar. Spread about two-thirds of the glaze over the top of the loaf.
  4. Bake for 50 to 55 minutes, until the internal temperature hits 160°F (71°C). Brush remaining glaze over the hot loaf.
  5. Let rest 10 minutes, then slice and serve warm.

Notes

Measure the zucchini after squeezing to make sure you have a full packed cup. If your kitchen runs warm, chill the meat mixture for 10 minutes before shaping to keep the fat from softening too early.