Sunday, November 4, 2012

Zucchini Meatloaf

 
I rarely buy any ground beef  that isn't 90% lean. I like that it's better for you but it can also be dry. This summer when the zucchini were in the garden doing there thing I decided to shred and freeze it for winter use. I knew it was used in baked goods for moisture and decided to try it in a meatloaf for the same reason. I prepared it several times to get what I deemed the right ratio and was pleased to discover that it worked. It was moist and not as solid as the ones baked without the zucchini.
 
2¼ lbs. 90% lean Ground Beef
¾-1 cup shredded, thawed Zucchini
drained and slightly squeezed but not dry
¼ cup Sweet Baby Rays Original BBQ Sauce
2 Eggs
2 Tablespoons Dry Onion Flakes
1 teaspoon freshly cracked Black Pepper
 
Place all ingredients in a bowl and mix together with your hands. (I wear gloves) ☺
 
Form individual loaves or one long loaf and place in a shallow non stick sprayed baking pan (line a bar pan with foil for easy clean up). Pour a glass of water around the loaf to help protect the moisture. Putting uncooked bacon over the top would help with this too but I didn't have any lurking in the fridge. Bake at 350° just until done in the center. If the loaf/loaves are small it takes less time. Top with your favorite sauce for the last 15 minutes of baking time. Cut and serve.

 
Hope your weekend is going well!
 
♥Blessings!♥
 


4 comments:

  1. Looks delicious! We love meatloaf and I buy the 90% lean, too..for everything! How neat that your zucchini worked for that! Great idea!

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  2. Martha, this sounds wonderful! What a great idea to moisten it with zucchini, brilliant!

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  3. It looks healthy, comforting, and delicious.

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