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

Topping:
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.