Zucchini Meatloaf

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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!♥
 


Comments

  1. Betsy BrockNovember 4, 2012 at 6:00 PM

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

    ReplyDelete
  2. UnknownNovember 5, 2012 at 8:33 PM

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

    ReplyDelete
  3. PamNovember 6, 2012 at 11:05 AM

    It looks healthy, comforting, and delicious.

    ReplyDelete
  4. Katherines CornerNovember 7, 2012 at 2:37 PM

    I am making this!!! xo

    ReplyDelete

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