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Zucchini Meat Loaf

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8
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Add nutrition in disguise! Kids might eat that green veggie when it is mixed in a tasty meat loaf.
Created Feb 21, 2012
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Ingredients

  • 2 eggs, slightly beaten
  • 2 cups (500 mL) shredded zucchini (1 large or 2 small)
  • 1/3 cup (75 mL) plain bread crumbs
  • 1/3 cup (75 mL) chopped onion
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) dried oregano leaves
  • 1/4 tsp (1 mL) pepper
  • 1 1/2 lb (750 g) lean ground beef

  • 1 tbsp (15 mL) packed brown sugar
  • 2 tbsp (25 mL) ketchup
  • 1/2 tsp (2 mL) prepared mustard

Steps

  •  
    1
    Heat oven to 350ºF. In 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.
  •  
    2
    Meanwhile, in small bowl, mix all topping ingredients.
  •  
    3
    Remove meat loaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in centre and meat thermometer reads 160ºF. Let stand 5 minutes before serving.

Expert Tips

  • Tip 1
    Tip: Baking the meat loaf in a shallow pie plate takes less time than baking it in a loaf shape. Dinner can be on the table more quickly.

Nutrition Information

200 Calories, 11g Total Fat, 18g Protein, 8g Total Carbs

Nutrition Facts

Serving Size: 8 Servings
Calories
200
Total Fat
11g
Saturated Fat
4g
Trans Fat
1/2g
Cholesterol
105mg
Sodium
440mg
Total Carbs
8g
Dietary Fiber
0g
Protein
18g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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