Total Time
Prep 10 mins
Cook 45 mins

Based on the filling of a sausage roll recipe that we enjoyed. I found that the zucchini released a lot of liquid. I drained it off a few times during cooking, so it didn't get too soggy. If you like gravy with your meatloaf, I would save that liquid to make it with. You could also try adding more bread crumbs or cereal to soak up the juices.

Ingredients Nutrition


  1. Preheat oven to 180.
  2. Mix all ingredients except ketchup in a bowl.
  3. Spray the inside of a loaf pan with non-stick spray.
  4. Put mixture firmly in loaf pan and brush with ketchup.
  5. Bake for 45 minutes.
Most Helpful

Very good meatloaf thanks Gingernut. I grated my zucc, then salted it lightly and sat it aside for about half an hour. I squeezed as much moisture as I could out of it before going on with the recipe and found I had no excess liquid problem as the meatloaf cooked. I felt the mixture was a little under-seasoned so added a teaspoon of Italian herbs and half a teaspoon of fennel seeds to it.

JustJanS October 04, 2011