Zucchini Meat Loaf

Zucchini Meat Loaf

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

Prep Time

20

Minutes

Total Time

1:10

Hr:Mins

Makes

8

servings

Meat Loaf
2
eggs, slightly beaten
2
cups shredded zucchini (1 large or 2 small)
1/3
cup Progresso® plain bread crumbs
1/3
cup chopped onion
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
1 1/2
lb lean (at least 80%) ground beef
Topping
1
tablespoon packed brown sugar
2
tablespoons ketchup
1/2
teaspoon yellow mustard
  1. 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.
  2. Meanwhile, in small bowl, mix all topping ingredients.
  3. 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.