Zucchini and Sun-Dried Tomato Meatloaf with Garlic-Herb Glaze

Make your meatloaf light and bright by mixing in shredded zucchini, chopped sun-dried tomatoes and fresh basil.
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  • Level: Easy
  • Total: 1 hr 25 min (includes resting time)
  • Active: 20 min
  • Yield: 6 servings
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1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)

1 cup breadcrumbs

1/2 cup grated Parmesan

1/2 cup drained, chopped sun-dried tomatoes

2 tablespoons chopped fresh basil

1 tablespoon Worcestershire sauce

2 large eggs, lightly beaten

1 medium onion, grated

1 medium zucchini, grated and squeezed dry

1/2 cup ketchup

2 cloves garlic, finely grated

Kosher salt and freshly ground black pepper

1 tablespoon balsamic vinegar

2 teaspoons light brown sugar

1/2 teaspoon Italian seasoning


  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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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