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 lb ground beef
- 1 medium zucchini, grated
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 large eggs
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1/2 cup ketchup for topping
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x5-inch loaf pan with cooking spray or butter.
- 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.
- 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.
- 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.
- 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.
- Create a second layer by carefully placing the remaining meat mixture on top, smoothing it out to create an even surface.
- Spread the ketchup evenly over the top of the meatloaf, creating a glossy, flavorful topping.
- 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.
- Remove the meatloaf from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and makes slicing easier.
- 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
- Moisture Management: Always squeeze out excess liquid from grated zucchini to prevent a soggy meatloaf. Use a clean kitchen towel and press firmly.
- Temperature is Key: Use a meat thermometer to ensure your meatloaf reaches the safe internal temperature of 160°F (71°C).
- Resting Matters: Let the meatloaf rest for 10-15 minutes after baking. This helps the juices redistribute, making each slice more tender and flavorful.
- Flavor Boost: Consider adding herbs like fresh parsley or thyme to the meat mixture for an extra flavor dimension.
- Make-Ahead Friendly: This meatloaf can be prepared in advance and refrigerated before baking, making it perfect for busy weeknights.
- 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
