Zucchini Layered Meat Loaf

Zucchini Layered Meat Loaf

Imagine a classic comfort food reimagined with a sneaky veggie twist that will have your family begging for seconds! This Zucchini Layered Meat Loaf is not just another ordinary dinner dish - it's a culinary masterpiece that transforms humble ingredients into a juicy, flavor-packed meal that will revolutionize your weeknight cooking. By strategically incorporating grated zucchini, we've created a meatloaf that's incredibly moist, nutritionally boosted, and so delicious that even vegetable-skeptics will be asking for the recipe.

Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings

Ingredients

  1. 1 lb ground beef
  2. 1 medium zucchini, grated
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 1 cup breadcrumbs
  6. 2 large eggs
  7. 1 tsp Worcestershire sauce
  8. Salt and pepper to taste
  9. 1/2 cup ketchup for topping

Instructions

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan with cooking spray or butter.
  2. In a large mixing bowl, grate the zucchini using a box grater. Use a clean kitchen towel to squeeze out excess moisture from the grated zucchini to prevent the meatloaf from becoming too wet.
  3. Finely chop the onion and mince the garlic cloves. Sauté the onion and garlic in a small pan over medium heat until they become translucent and fragrant, about 3-4 minutes. Set aside to cool slightly.
  4. In the large mixing bowl, combine the ground beef, grated zucchini, sautéed onion and garlic, breadcrumbs, eggs, Worcestershire sauce, salt, and pepper. Mix thoroughly but gently to avoid overworking the meat.
  5. Divide the meat mixture into two equal portions. Press one half of the mixture into the bottom of the prepared loaf pan, creating an even layer.
  6. Create a second layer by carefully placing the remaining meat mixture on top, smoothing it out to create an even surface.
  7. Spread the ketchup evenly over the top of the meatloaf, creating a glossy, flavorful topping.
  8. Place the loaf pan in the preheated oven and bake for 60-65 minutes, or until the internal temperature reaches 160°F (71°C) when checked with a meat thermometer.
  9. Remove the meatloaf from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and makes slicing easier.
  10. Carefully drain any excess fat, then slice the meatloaf into 8 even portions. Serve hot with your choice of side dishes like roasted vegetables or mashed potatoes.

Tips

  1. Moisture Management: Always squeeze out excess liquid from grated zucchini to prevent a soggy meatloaf. Use a clean kitchen towel and press firmly.
  2. Temperature is Key: Use a meat thermometer to ensure your meatloaf reaches the safe internal temperature of 160°F (71°C).
  3. Resting Matters: Let the meatloaf rest for 10-15 minutes after baking. This helps the juices redistribute, making each slice more tender and flavorful.
  4. Flavor Boost: Consider adding herbs like fresh parsley or thyme to the meat mixture for an extra flavor dimension.
  5. Make-Ahead Friendly: This meatloaf can be prepared in advance and refrigerated before baking, making it perfect for busy weeknights.
  6. Leftover Magic: Slice cold meatloaf and use it for sandwiches the next day - it's even more delicious!

Nutrition Facts

Calories: 320kcal

Carbohydrates: 18g

Protein: 22g

Fat: 16g

Saturated Fat: 6g

Cholesterol: 110mg

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