Zucchini Meat Loaf

Tis' the season of zucchini once again. So here is a good recipe to try. A friend of mine told me about it, it is a good way to sneak veggies into little tummies if that is a problem at your house. My boys love their veggies so it isn't an issue here, but meat loaf hasn't been a big favorite here, (they ate this one up) it makes for a moist meatloaf. Now you have one more way to use up your excess zucchini that is healthy!

Zucchini Meat Loaf

2 eggs, slightly beaten

2 c shredded zucchini

1/3 c plain bread crumbs

1/3 c chopped onion

1 tsp salt

1/2 tsp dried oregano leaves

1/4 tsp pepper

1 1/2 lbs lean ground beef

Topping:

2 TBS packed brown sugar

1/4 c ketchup

1 tsp yellow mustard

Preheat oven to 350. In a large bowl, mix all meat loaf ingredients until well combined. Press mixture into greased 9 1/2 inch deep-dish glass pie plate. Bake 35 min.

In small bowl, mix brown sugar, ketchup and mustard. Remove meat loaf from oven, pour off drippings. Spread topping over meat. Return to oven and bake 10-15 minutes longer or until cooked through. Let stand 5 minutes before serving.

Source: The Farm Girl