Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Meatloaf with Zucchini
Getting reviews...
- Level: Easy
- Total: 1 hr 35 min (includes resting time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 315
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 111 mg
- Sodium
- 465 mg
The secret to keeping this meatloaf juicy — even the leftovers — is grated zucchini. Dispersed throughout the meaty mixture, the tender vegetable helps the meatloaf keep its moisture. We use a combination of ground beef and ground veal, but if you crave that big beef flavor, swap out the veal for another pound of ground beef. Everything else about this meatloaf is traditional – with milk for richness and sautéed onions for a little sweetness.
- Level: Easy
- Total: 1 hr 35 min (includes resting time)
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 315
- Total Fat
- 19 g
- Saturated Fat
- 6 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 26 g
- Cholesterol
- 111 mg
- Sodium
- 465 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
- Whisk the milk, Worcestershire, eggs, zucchini and 2 teaspoons salt in a large bowl until completely combined. Set aside.
- Heat the oil in a large skillet over medium-high heat. Add the thyme, garlic, onions, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and light golden brown, 8 to 10 minutes. Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red, 3 to 4 minutes. Remove the skillet from the heat and let the onion mixture cool slightly.
- Add the onion mixture to the large bowl with the zucchini mixture and mix to combine. Add the beef and veal, breaking up the meat with a fork or wooden spoon. Mix to thoroughly combine, making sure there aren’t any large lumps of meat. Add the panko and mix to combine. Stir the mixture vigorously with a wooden spoon for about 10 seconds; it will become tackier and more homogenous.
- Shape the meatloaf mixture on the prepared baking sheet into a 9-by-5-inch loaf. Smooth the top and evenly spread with the remaining 5 tablespoons ketchup. Bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 35 to 45 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
