Make your meatloaf light and bright by mixing in shredded zucchini, chopped sun-dried tomatoes and fresh basil.
Recipe courtesy of Food Network Kitchen
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1 hr 25 min
(includes resting time)
20 min
6 servings



Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.

Combine the meatloaf mix, breadcrumbs, Parmesan, sun-dried tomatoes, basil, Worcestershire, eggs, onion, zucchini, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.

Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.

Stir together the vinegar, brown sugar, Italian seasoning, remaining 1/4 cup ketchup and remaining garlic in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

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Sun-dried Tomato Meatloaf with Mozzarella

Recipe courtesy of Food Network Kitchen

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