Light Meatloaf With Shredded Zucchini
Shredded zucchini is added to the ground beef and mushroom mixture in this lighter meatloaf. Yet another way to use zucchini!
Shredded zucchini and mushrooms flavor this tasty ground beef meatloaf. The zucchini makes for a lighter loaf and barbecue sauce is added as a topping.
Recipe Tips and Variations
- Bake two loaves, one for new and one for the freezer.
- Bake the meatloaf in muffin tins for a fun way to serve.
- Leftovers make fantastic sandwiches, or repurpose the leftover meatloaf in other ways. Crumble and use in casseroles, chili, on pizza, or in pasta dishes.
- Add shredded cheese to the meatloaf for extra flavor and body or top it with sliced cheese.
Light Meatloaf With Shredded Zucchini
Lean ground beef, shredded zucchini, and mushrooms lighten this basic meatloaf.
Ingredients
- 1 pound ground beef, lean
- 1 small zucchini, shredded, about 5-6 ounces
- 1 small onion, shredded or finely minced
- 6 ounces mushrooms, chopped
- Dash garlic powder
- 1 large egg
- 1/2 cup dry breadcrumbs
- 3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 4 tablespoons ketchup
Instructions
- Preheat the oven to 350 F.
- Combine the ground beef with shredded zucchini, onion, mushrooms, garlic powder, egg, breadcrumbs, salt, and pepper.
- Mix lightly with hands until thoroughly blended.
- Pack the meat mixture into a lightly greased 9-by-5-by-3-inch loaf pan.
- Bake for 1 hour.
- About 15 minutes before the meatloaf is done, carefully pour off excess fat. I place a plate or lid over the pan and drain it into a jar or cup to be discarded in the trash later.
- Top with ketchup and return to the oven and continue baking for 10 to 15 minutes.
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