Zucchini Meat Loaf

Add nutrition in disguise—kids might eat that green veggie when it’s mixed in a tasty meat loaf.

Wait, there's more! Read the blog post about this recipe.

Zucchini Meat Loaf

ProgressoRecipe by Progresso

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20 minutes

1 hour 10 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 200
  • 11g
    (Saturated Fat 4g, Trans Fat 1/2g)
  • 105mg
  • 440mg
  • 8g
    (Dietary Fiber 0g, Sugars 4g)
  • 18g
  • Percent Daily Value*
  • 4%
  • 6%
  • 4%
  • 10%
  • Exchanges
  • 2 1/2
  • 1/2
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • 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.

Ingredients

  • Meat Loaf
  • 2  eggs, slightly beaten
  • 2  cups shredded zucchini (1 large or 2 small)
  • 1/3  cup Progresso® plain bread crumbs
  • 1/3  cup chopped onion
  • 1  teaspoon salt
  • 1/2  teaspoon dried oregano leaves
  • 1/4  teaspoon pepper
  • 1 1/2  lb lean (at least 80%) ground beef
  • Topping
  • 1  tablespoon packed brown sugar
  • 2  tablespoons ketchup
  • 1/2  teaspoon yellow mustard

Directions

  1. 1Heat oven to 350°F. 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. 2Meanwhile, in small bowl, mix all topping ingredients.
  3. 3Remove 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 center and meat thermometer reads 160°F. Let stand 5 minutes before serving.

Categories: Ingredient, Beef, Vegetables, Squash & Pumpkin

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TBSPAna
TBSPAna said:

Hi Kym - This recipe is under the vegetable heading that allows searching between types of veggies.

8/3/2012 2:20:43 PM
kym
kym said:

why is this under vegetarian heading?

8/3/2012 9:42:19 AM

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