Zucchini Meatloaf Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a loaf pan.
• STEP 2.In a large bowl, combine ground beef, grated zucchini, breadcrumbs, onion, garlic, egg, Worcestershire sauce, salt, and pepper.
• STEP 3.Mix the ingredients until well combined, but avoid overmixing as it can make the meatloaf tough.
• STEP 4.Transfer the mixture to the greased loaf pan and shape it into a loaf shape.
• STEP 5.Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (71°C).
• STEP 6.Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.
• STEP 7.Serve the zucchini meatloaf with mashed potatoes and steamed vegetables for a complete meal.

Cooking Tips

• Grating the zucchini helps it blend into the meatloaf and adds moisture. Squeeze out any excess liquid from the grated zucchini before adding it to the mixture.
• Avoid overmixing the ingredients as it can result in a dense and tough meatloaf. Mix until just combined.
• Letting the meatloaf rest before slicing allows the juices to redistribute, resulting in a more flavorful and tender meatloaf.

Storage and Serving

• Leftover zucchini meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, slice the meatloaf and place it in a baking dish. Cover with foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
• Serve the zucchini meatloaf with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.