Picture a savory, aromatic loaf emerging from the oven, filling your home with the comforting scent of roasted zucchini and spices.
This Zucchini Meatloaf isn’t only easy to make but also a cozy classic that transforms humble ingredients into a deliciously moist and flavorful meal.
As it bakes, the blend of zucchini and seasoned beef meld together beautifully.
Let’s bring this delightful dish to life and savor its hearty, homestyle goodness.
Kitchen Tools Required
- 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 cloves 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
Cook & Prep Time
To efficiently manage your time while preparing and cooking Zucchini Meatloaf, you can follow this timeline:
- Reading and Preparation:
- 0-5 minutes: Read through the recipe to understand the steps and gather all the necessary ingredients and equipment.
- Prepping Ingredients:
- 5-10 minutes: Preheat the oven to 350°F (175°C).
- 10-15 minutes: Grate the zucchini and squeeze out excess moisture. Finely chop the onion and mince the garlic.
- Mixing Ingredients:
- 15-20 minutes: In a large mixing bowl, combine the grated zucchini, ground beef, onion, garlic, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly.
- 20-25 minutes: Transfer the mixture to the loaf pan and shape it evenly.
- Preparing Topping:
- 25-30 minutes: In a small bowl, mix ketchup and brown sugar. Spread the mixture over the meatloaf.
- Cooking:
- 30-90 minutes: Place the loaf pan in the preheated oven and bake for 1 hour.
- Resting:
- 90-100 minutes: Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Be sure to adjust the seasoning to your taste and verify that the internal temperature reaches 160°F (71°C) for safe consumption.
Recipe 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.
Serving Tips
- Mashed Potatoes: The creamy texture of mashed potatoes complements the savory flavors of the zucchini meatloaf perfectly.
- Steamed Vegetables: Adding a side of steamed vegetables like broccoli or carrots provides a nutritious and colorful balance to the meal.
- Garden Salad: A fresh garden salad with a light vinaigrette dressing adds a rejuvenating contrast to the rich meatloaf.
- Roasted Brussels Sprouts: The crispy and slightly sweet roasted Brussels sprouts pair well with the hearty meatloaf.
- Garlic Bread: Serve with garlic bread for a delightful combination of flavors and a satisfying crunch.
Storage
To store zucchini meatloaf, wrap it tightly in plastic wrap or aluminum foil.
Refrigerate for up to 3 days.
For longer storage, freeze slices individually for convenient reheating.
Freezing
To freeze zucchini meatloaf, let it cool completely.
Wrap it tightly in plastic wrap, then foil.
Label with the date, and store in a freezer-safe container for up to three months.
Reheating
To reheat zucchini meatloaf, preheat the oven to 350°F (175°C).
Cover the meatloaf with foil to retain moisture.
Heat for 20-25 minutes until warmed through.
Final Thoughts
Zucchini Meatloaf is a delightful twist on the classic dish.
The addition of zucchini adds moisture and a subtle flavor, while also incorporating some extra nutrients.
Whether you’re serving it for a family dinner or a casual gathering, this recipe is sure to be a hit.
Don’t forget to let the meatloaf rest before slicing, as this helps retain its juices for a moist and tasty result.
Consider experimenting with herbs like parsley or thyme to elevate the flavors even further.
Enjoy this comforting and delicious meal!
Frequently Asked Questions
Can I Substitute Ground Turkey for Ground Beef in Zucchini Meatloaf?
Absolutely, you can swap ground turkey for ground beef! This substitution infuses a leaner twist while maintaining juicy tenderness. Guarantee thorough mixing and proper seasoning to enhance flavors. Adjust cooking time slightly, confirming it reaches 165°F for safety.
How Can I Make Zucchini Meatloaf Gluten-Free?
You can swap traditional breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Make certain they meld beautifully with the juicy zucchini and savory spices. This simple change keeps the meatloaf moist while respecting your dietary needs.
What Can I Use Instead of Worcestershire Sauce?
You can swap Worcestershire sauce with soy sauce or tamari for a similar umami punch. Add a dash of balsamic vinegar and a pinch of sugar to mimic its sweet, tangy depth, elevating your dish effortlessly.
How Do I Prevent My Meatloaf From Falling Apart?
Make certain your meatloaf holds together by thoroughly mixing ingredients and adding adequate binders like eggs and breadcrumbs. Avoid overmixing, and let it rest post-baking for structural integrity. This creates a firm, flavorful slice every time.
Can I Prepare Zucchini Meatloaf in Advance and Refrigerate It?
Absolutely, you can prepare it in advance. Mix ingredients, shape the loaf, and refrigerate. This allows flavors to meld beautifully. When you’re ready, bake it fresh, and savor the enhanced taste and texture that time affords.
Zucchini Meatloaf
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
