Lunch: Zucchini Meatloaf

Add nutrition in disguise—kids might eat that green veggie when it’s mixed in a tasty meatloaf.

Ingredients

2 eggs, slightly beaten
2 cups shredded zucchini (1 large or 2 small)
1/3 cup Progresso™ plain bread crumbs
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 1/2 lb lean (at least 80%) ground beef

Instructions

Heat oven to 350 °F. In large bowl, mix all meatloaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
Meanwhile, in small bowl, mix all topping ingredients.
Remove meatloaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160 °F. Let stand 5 minutes before serving.

Add a review for Zucchini Meatloaf