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!


  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!

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

  3. It looks healthy, comforting, and delicious.