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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

Progresso Breadcrumbs

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

% Daily Value

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.

© 2021 ®/TM General Mills All Rights Reserved

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