I grew a kiddo that wouldn’t eat anything green…and even this meatloaf might have been pushin’ it. He was a super-duper veggie detective!
I bet most kids would eat this up, though. And the zucchini keeps the meatloaf very moist. (I’ve also made this with the ground mixed light/dark turkey….SUPER!)
Vegetable cooking spray
1/2 cup milk
1/2 cup oatmeal, ground
1 cup shredded zucchini
1/3 cup finely diced onion
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon dry mustard powder
1 1/2 pounds ground chuck
1/2 cup marinara sauce
1 tablespoon grated Parmesan
Preheat oven to 350 degrees. Coat a large loaf pan (or three mini loaf pans) or a large casserole dish with the vegetable cooking spray and set aside.
In a large bowl beat the egg with a fork. Mix in milk and ground oatmeal and allow to rest for a few minutes. To the egg mixture stir in the zucchini, onion, parsley, salt, pepper, basil, oregano, and mustard powder. Add ground beef and gently combine. Place in your prepared pan and press down slightly. (Form into a loaf, but don’t pack the meat tightly, if using a casserole dish.)
In a small bowl combine the marinara sauce and Parmesan cheese. Spread on top of meat. Bake for 1-1 1/4 hours (35-40 minutes in mini pans) or until a meat thermometer registers 160 degrees. Allow meatloaf to rest for about 5 minutes before slicing. (This is very juicy from the zucchini and you may need to pour off the liquid in the pans.) Makes 6 servings.
Per 6 Serving: 274 Cals; 25 g Protein; 9 g Tot Fat; 13 g Carb; 2 g Fiber; 2 g Sugar; 607 mg Sodium