Zucchini Meatloaf Recipe

Recipe By Slurrp

Zucchini meatloaf is a delicious and healthy twist on the classic comfort food. This recipe combines ground beef with grated zucchini, creating a moist and flavorful meatloaf. The zucchini adds extra nutrients and helps keep the meatloaf moist. It's a great way to sneak in some vegetables for picky eaters. Serve this zucchini meatloaf with mashed potatoes and a side of steamed vegetables for a satisfying and nutritious meal.

4.7
26 Rating -
Rate
Non Vegdiet
1hr 10minstotal
1hr 10m.total
Zucchini Meatloaf
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ingredients serve

Ingredients for Zucchini Meatloaf Recipe

  • 0.13 pound Ground Beef
  • 0.13 cup Grated Zucchini, Excess Liquid Squeezed Out
  • 0.06 cup Breadcrumbs
  • 0.03 cup Finely Chopped Onion
  • 1/4 cloves Cloves Garlic, Minced
  • 0.13 Egg, Beaten
  • 0.13 tablespoon Worcestershire Sauce
  • 0.06 teaspoon Salt
  • 0.03 teaspoon Black Pepper

Directions: Zucchini Meatloaf Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 350°F (175°C) and grease a loaf pan.
  • STEP 2.In a large bowl, combine ground beef, grated zucchini, breadcrumbs, onion, garlic, egg, Worcestershire sauce, salt, and pepper.
  • STEP 3.Mix the ingredients until well combined, but avoid overmixing as it can make the meatloaf tough.
  • STEP 4.Transfer the mixture to the greased loaf pan and shape it into a loaf shape.
  • STEP 5.Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (71°C).
  • STEP 6.Remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.
  • STEP 7.Serve the zucchini meatloaf with mashed potatoes and steamed vegetables for a complete meal.

Cooking Tips

  • Grating the zucchini helps it blend into the meatloaf and adds moisture. Squeeze out any excess liquid from the grated zucchini before adding it to the mixture.
  • Avoid overmixing the ingredients as it can result in a dense and tough meatloaf. Mix until just combined.
  • Letting the meatloaf rest before slicing allows the juices to redistribute, resulting in a more flavorful and tender meatloaf.

Storage and Serving

  • Leftover zucchini meatloaf can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, slice the meatloaf and place it in a baking dish. Cover with foil and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through.
  • Serve the zucchini meatloaf with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition
value
240
calories per serving
15 g Fat21 g Protein7 g Carbs2 g FiberOther

Current Totals

  • Fat
    15g
  • Protein
    21g
  • Carbs
    7g
  • Fiber
    2g

MacroNutrients

  • Carbs
    7g
  • Protein
    21g
  • Fiber
    2g

Fats

  • Fat
    15g

Vitamins & Minerals

  • Calcium
    37mg
  • Iron
    3mg
  • Vitamin A
    85mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    8mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    34mg
  • Manganese
    < 1mg
  • Phosphorus
    216mg
  • Selenium
    17mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp