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    You are in: Home / Recipes / Zucchini Meat Loaf Recipe
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    Zucchini Meat Loaf

    Zucchini Meat Loaf. Photo by breezermom

    1/6 Photos of Zucchini Meat Loaf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    15 mins

    50 mins

    weekend cooker's Note:

    A nice flavorful family dish with my homemade glaze

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    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a large bowl, mix all the meatloaf ingredients until well blended, then press this mixture into an ungreased 9 1/2 inch deep dish glass pie plate.
    3. 3
      Bake for 35 minutes.
    4. 4
      Meanwhile, in a small bowl, mix all the topping ingredients well.
    5. 5
      After the 35 minutes remove meatloaf from the oven, and pour topping on the meatloaf, spreading evenly.
    6. 6
      Return the meatloaf to oven, and bake an additional 10-15 minutes or until thoroughly cooked in center, and a meat thermometer reads 160 degrees.
    7. 7
      Let stand 5 minutes before serving.

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    Ratings & Reviews:

    • on September 05, 2011


      Great flavor! I don't feel the type of pan to cook it in is so important (I used a glass 8x8 dish) and made half the recipe for the two of us. What matters is taste, and this meatloaf does not dissapoint! I did not use lean ground beef, so next time I would add a bit more breadcrumbs as the only issue was it was so moist and juicy that we had to scoop it with the side of our fork to eat it. When we tried to use the tines of the fork to pick a piece up, it would fall apart. I put the ketchup mixture on top at the start of baking the meatloaf. I always do my meatloaf that way because it thickens up the ketchup. Overall, a really great recipe and a great way to use up zucchini. Oh, and the flavor is fantastic! Thanks for another great recipe Doug!

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    • on August 17, 2011


      Terrific meatloaf and the glaze put it over the top! I elected to attempt this in the crockpot in order to reduce the heat the kitchen and it turned out beautifully. I used a crockpot bag & formed the meatloaf into a shallow oval and cooked on low around 6 hours. The glaze was added the last hour. Other than using extra lean ground sirloin I made no changes in ingredients. The meatloaf is tasty & the zucchini well used in the recipe. Next time (& there will be a next time) I will double the glaze. This was my hubby's favorite contest recipe. Good luck in the contest!

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    • on August 15, 2011


      Great tasting meatloaf!! We loved the glaze too. However with the pie plate there was no place for the juices to run off, so it was a bit soggy. Also the timing was off, I think because the zucchini was too wet.

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    Nutritional Facts for Zucchini Meat Loaf

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 545.7
    Calories from Fat 266
    Total Fat 29.5 g
    Saturated Fat 11.1 g
    Cholesterol 208.6 mg
    Sodium 1016.9 mg
    Total Carbohydrate 28.3 g
    Dietary Fiber 2.2 g
    Sugars 8.9 g
    Protein 39.4 g

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