Zucchini Muenster Meatloaf With Barbecue Glaze Food

ZUCCHINI AND SUN-DRIED TOMATO MEATLOAF WITH GARLIC-HERB GLAZE

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

Make your meatloaf light and bright by mixing in shredded zucchini, chopped sun-dried tomatoes and fresh basil.

Provided by Food Network Kitchen

Categories main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 15

Ingredients

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

Steps:

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.

ZUCCHINI MEAT LOAF

Zucchini Meat Loaf image

Make and share this Zucchini Meat Loaf recipe from Food.com.

Provided by weekend cooker

Categories < 4 Hours

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 eggs, slightly beaten
2 cups zucchini, shredded
1 cup plain breadcrumbs
1/3 cup onion, chopped
1 teaspoon salt
1/2 teaspoon oregano leaves, dried
1/4 teaspoon pepper
1 1/2 lbs ground beef
1 tablespoon brown sugar, packed
2 tablespoons ketchup
1/8 teaspoon ground ginger
1/8 teaspoon cumin

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.

Nutrition Facts : Calories 545.8, Fat 29.6, SaturatedFat 11.2, Cholesterol 208.7, Sodium 1017, Carbohydrate 28.4, Fiber 2.2, Sugar 8.9, Protein 39.5

ZUCCHINI MEATLOAF

Zucchini Meatloaf image

Make and share this Zucchini Meatloaf recipe from Food.com.

Provided by the_cookie_lady

Categories Vegetable

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 eggs, slightly beaten
2 cups shredded zucchini (1 large or 2 small)
1/3 cup Progresso Plain Bread Crumbs
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 1/2 lbs lean ground beef
1 tablespoon packed brown sugar
2 tablespoons ketchup
1/2 teaspoon yellow mustard

Steps:

Heat oven to 350.
In a large bowl, mix all meat loaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
Meanwhile, in a small bowl, mix all topping ingredients.
Remove meat loaf from the oven; pour off drippings. Spread topping over loaf. Return to the oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160. Let stand 5 minutes before serving for juices to set up.

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