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Zucchini Meatloaf

Zucchini Meatloaf
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8
Add nutrition in disguise—kids might eat that green veggie when it’s mixed in a tasty meatloaf.
By Betty Crocker Kitchens
Updated October 23, 2015
Make With
Make With
Progresso Breadcrumbs

Ingredients

Meatloaf

  • 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

Steps

  • 1
    Heat oven to 350°F. In large bowl, mix all meatloaf 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 meatloaf 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
200
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4g
21%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
440mg
18%
Potassium
290mg
8%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
4g
Protein
18g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
10%
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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