Zucchini Meatloaf Recipe

This is a lighter healthier meatloaf recipe that offers wonderful flavor and lot of nutrition. Zucchini provides you with phosphorus, iron and vitamin A & vitamin C. This is a great recipe for people who want to be creative in how they serve their vegetables.
You can make this as big or small as you want. I always make a large one or several small ones so I can put them in the freezer.

Ingredients:

2 lbs raw lean ground beef (hamburger) preferable 93% lean - the higher the number the lower the fat content.
2 cups Zucchini - coarsely grated through a large holed box grater (consistency and size of hash browns)
½ cup Bread Crumbs - optional - you can use plain or Italian bread crumbs
1 egg - optional
A couple pinches of Salt and pepper

Preheat oven to 350. Mix all ingredients very well; I use my hands to make sure all the ingredients are incorporated. Shape mixture into a loaf and place in a baking pan or glass baking dish. It takes approximately about 1 - 1-1/2 hours to cook. To test if it's done cut the meatloaf in half and check the center for doneness.Slice carefully with a sharp serated knife and serve.

Options: Italian seasoning if you're not using Italian bread crumbs
Garlic powder
1/2 c. grated Parmesan cheese
1 small Onion, finely chopped
1/2 tablespoon Worcester sauce
Ketchup drizzled on top just before putting into the oven

If freezing for later use let the leatloaf cool down and preslice it, package it and put in the freezer. Don't be afraid to include some of the juices from the pan so you can make gravy too.

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