Tuesday, July 10, 2007

Zucchini Meatloaf

for Ballon Pirate


1 1/4 pounds extra lean ground beef (or turkey or chicken - to taste)
1 cup coarsely grated zucchini
3/4 cup finely chopped onion
1/2 cup breadcrumbs
1/4 cup chopped fresh parsley
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
4 teaspoons dijon mustard - or plain yellow mustard if you don't have any dijon around

Preheat oven to 175C/350°F.

Mix ingredients well.

Put into bread pan or shape into loaf and put it onto some other baking surface...

Bake until done - probably around an hour.

Freely enjoy


Balloon Pirate said...

Awesome! I'll be making this one for sure next month, when the zucchini bombs start flying.


cadbury_vw said...

for the record - i usually use a lot more zucchini than the one cup my mom's recipe calls for

add more bread crumbs, or drain the pan while baking

buddha_girl said...

Sounds delicious! I love putting veggies into my meatloaf - it gives my family and friends more vitamins and minerals along with keeping that loaf MOIST.

I usually also add celery, carrots, onions, and mushrooms all pulsed a few times in the food processor before mixing with the meat mixture. That way no one sees the chunks,

Amy said...

With all the zucchini happening around these parts I will be sure to try this one. Thank you!