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–+ servings
zucchini infused savory meatloaf

Zucchini Meatloaf

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

  • 1 large mixing bowl
  • 1 Medium grater
  • 1 Loaf pan
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Oven
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 1 cup zucchini grated
  • 1 pound ground beef
  • 1/2 cup onion finely chopped
  • 2 clove garlic minced
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 large egg
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup ketchup
  • 1 tablespoon brown sugar

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Grate the zucchini and squeeze out excess moisture.
  • In a large mixing bowl, combine grated zucchini, ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper.
  • Mix the ingredients thoroughly until well combined.
  • Transfer the mixture into the loaf pan and shape it evenly.
  • In a small bowl, mix ketchup and brown sugar.
  • Spread the ketchup mixture over the top of the meatloaf.
  • Bake in the preheated oven for 1 hour.
  • Remove from oven and let rest for 10 minutes before slicing.

Notes

For best results, ensure the zucchini is well-drained to prevent excess moisture in the meatloaf. Adjust seasoning to taste and consider adding herbs like parsley or thyme for extra flavor. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for safe consumption.
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