Meat Loaf Stuffed Zucchini Food

ITALIAN MEATLOAF IN ZUCCHINI BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Scoop out and discard zucchini seeds, leaving the hollowed-out shells. Sprinkle the garlic salt into the hollowed-out zucchini, and set aside. Heat olive oil in a skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Remove from heat and allow to cool.
• In a mixing bowl, mix the ground beef, eggs, bread crumbs, basil, carrot, and Parmesan cheese together with the onion mixture. Stuff the zucchini halves with the meat mixture, and place them into a baking dish. Spoon about half the spaghetti sauce over the zucchini, covering all the meat and allowing sauce to drip down the sides of the zucchini boats.
• Bake in the preheated oven until the meat is no longer pink in the center and the zucchini are tender, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Sprinkle the mozzarella cheese over the zucchini, and return to oven until the cheese melts, about 5 more minutes. Heat the remaining spaghetti sauce in a small saucepan over medium heat while the zucchini boats are cooking. Serve the zucchini boats with the additional sauce on the side.

MEAT LOAF STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside. , In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. , Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender.

ZUCCHINI-OAT MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, oats, dill, eggs, garlic, onion, zucchini, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 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-by-5 inches. Bake the meatloaf for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and 1 teaspoon Worcestershire 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.

BEEF STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; cut a thin slice from the bottom of each so they sit flat. Scoop out pulp, leaving a 1/4 inch shell.
• Place shells in an ungreased 13x9 microwave safe dish (or any size that will fit all four pieces - mine is round). Turn off turntable setting on microwave (I remove the turntable).
• Cover dish and microwave on HIGH for 3 minutes or until crisp tender; drain and set aside.
• In a large skillet, cook beef and onion over medium heat until meat is no longer pink and broken up well; drain.
• Remove skillet from heat and stir in egg, marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
• Spoon about a 1/4 cup into each shell. Microwave, uncovered, on HIGH for 4 minutes.
• Sprinkle with remaining 1/2 cup cheese then microwave for 3-4 minutes longer until thermometer inserted into filling read 160°F.
• Serve with warmed up marinara sauce for each serving for dipping.

ZUCCHINI MEAT LOAF

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix all the meatloaf ingredients until well blended, then press this mixture into an ungreased 9 1/2 inch deep dish glass pie plate.
• Bake for 35 minutes.
• Meanwhile, in a small bowl, mix all the topping ingredients well.
• After the 35 minutes remove meatloaf from the oven, and pour topping on the meatloaf, spreading evenly.
• Return the meatloaf to oven, and bake an additional 10-15 minutes or until thoroughly cooked in center, and a meat thermometer reads 160 degrees.
• Let stand 5 minutes before serving.