Friday, September 27, 2013

Zucchini Meatloaf

I've been putting zucchini in everything.  The family is starting to be suspicious of anything and everything I make.  And for good reason!  I've put zucchini in pie, brownies, bread, and now meat loaf.  And they've loved every bit of it.  They might have complained a little, or maybe even a lot, when they realized I added the lovely green squash, but ate it all and even came back for seconds.  That's always a good sign.

2 eggs
2 cups zucchini, shredded
1/3 cup uncooked oat meal
1/3 cup onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds ground beef
2 tablespoons packed brown sugar
1/4 cup ketchup
1 tablespoon mustard
Preheat oven to 350. In a large bowl, mix all meat loaf ingredients until well blended. Press mixture into an ungreased 9.5-inch deep-dish pie plate and bake 35 minutes. Meanwhile, in a small bowl, combine the topping ingredients. Remove meat loaf from the oven; pour off drippings. Spread topping on the meat. Return to the oven and bake for 10 to 15 minutes longer, or until thoroughly cooked in center and meat thermometer reads 160. Let stand 5 minutes before serving for juices to set up.
Recipe adapted from Real Mom Kitchen.

Linked on Pin It Thursday.


  1. I am using up the last of our zucchini now. Our family really likes zucchini, but at the end of the season, I look for more ways to use it. I put it in everything from baked goods to main dishes, and one can't ever have enough recipes, you know! Of course, I had to "like" and pin it! Just popping over from Pin It Thursday. I would be honored if you would visit my site at I will look forward to your comments. Deb @ Kneaded Creations

  2. I love adding zucchini to dishes like meatloaf because it is a great way to sneak it into my pickier family members.
    Thanks so much for sharing at the Pinworthy projects Party!


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