Zucchini Meat Loaf

View Recipe

Zucchini Meat Loaf

Add nutrition in disguise—kids might eat that green veggie when it’s mixed in a tasty meat loaf.

Prep Time

Minutes

Total Time

1:10

Hr:Mins

Makes

servings

Meat Loaf

eggs, slightly beaten

cups shredded zucchini (1 large or 2 small)

1/3

cup Progresso® plain bread crumbs

1/3

cup chopped onion

teaspoon salt

1/2

teaspoon dried oregano leaves

1/4

teaspoon pepper

1 1/2

lb lean (at least 80%) ground beef

Topping

tablespoon packed brown sugar

tablespoons ketchup

1/2

teaspoon yellow mustard

Heat oven to 350°F. In large bowl, mix all meat loaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
Meanwhile, in small bowl, mix all topping ingredients.
Remove meat loaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F. Let stand 5 minutes before serving.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tip

Baking the meat loaf in a shallow pie plate takes less time than baking it in a loaf shape. Dinner can be on the table more quickly.

Nutrition Information:

1 Serving (1 Serving)

Calories 200

(Calories from Fat 100),

Total Fat 11g

(Saturated Fat 4g,
Trans Fat 1/2g),

Cholesterol 105mg;
Sodium 440mg;
Total Carbohydrate 8g

(Dietary Fiber 0g,
Sugars 4g),

Protein 18g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
0 Fat;

Carbohydrate Choices:

1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Zucchini Meat Loaf

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens