Post by Baking_Bud on Dec 29, 2002 20:54:54 GMT -6
Zucchini Meat Loaf
2 eggs - slightly beaten
2 cups shredded zucchini
1/3 cup plain bread crumbs
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
--TOPPING--
1 tablespoon brown sugar
2 tablespoons ketchup
1/2 teaspoon prepared mustard
Directions: Heat oven to 350 degrees. In large bowl, combine all meatloaf ingredients; mix well. Press mixture into ungreased 9-1/2 inch deep-dish glass pie pan (be sure to use a deep dish pie pan to prevent spills during baking). Bake at 350 degrees for 35 minutes. Meanwhile, in small bowl, combine all topping ingredients; mix well. Remove meat loaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake an additional 10 to 15 minutes or until thoroughly cooked in center and meat thermometer registers 160 degrees. Let stand 5 minutes. To serve, cut into wedges. Makes 8 servings.
2 eggs - slightly beaten
2 cups shredded zucchini
1/3 cup plain bread crumbs
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
--TOPPING--
1 tablespoon brown sugar
2 tablespoons ketchup
1/2 teaspoon prepared mustard
Directions: Heat oven to 350 degrees. In large bowl, combine all meatloaf ingredients; mix well. Press mixture into ungreased 9-1/2 inch deep-dish glass pie pan (be sure to use a deep dish pie pan to prevent spills during baking). Bake at 350 degrees for 35 minutes. Meanwhile, in small bowl, combine all topping ingredients; mix well. Remove meat loaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake an additional 10 to 15 minutes or until thoroughly cooked in center and meat thermometer registers 160 degrees. Let stand 5 minutes. To serve, cut into wedges. Makes 8 servings.