Mini Zucchini Meatloaf Recipes

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ZUCCHINI-OAT MEATLOAF

Sneak zucchini into your meatloaf, and lock in its flavor with rolled oats and a sweet-and-savory glaze.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 11



Zucchini-Oat Meatloaf image

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.

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup rolled oats
2 tablespoons chopped fresh dill
2 large eggs, lightly beaten
1 clove garlic, minced
1 medium onion, grated
1 medium zucchini, shredded and squeezed dry
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

ZUCCHINI MEAT LOAF

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



Zucchini Meat Loaf image

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

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

ZUCCHINI RANCH MEATLOAF

This meatloaf is moist, delicious, and a great way to sneak in some vegetables to your weekday dinners. Feel free to use whatever combination of meats based on your personal tastes or what's on sale at the supermarket. This is an often-requested recipe in my house and my husband still doesn't know about the zucchini in this recipe!

Provided by Jamie Justice Yost

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12



Zucchini Ranch Meatloaf image

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Mix the ground beef, ground turkey, zucchini, onions, green bell pepper, egg, Worcestershire sauce, Cheddar cheese, bread crumbs, and ranch dressing mix until well combined. Form the mixture into a loaf in the middle of the prepared baking dish.
  • Stir together the ketchup and steak sauce in a small bowl. Pour the sauce over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 343.4 calories, Carbohydrate 16.6 g, Cholesterol 113.9 mg, Fat 18.6 g, Fiber 1.2 g, Protein 26.9 g, SaturatedFat 7.7 g, Sodium 701.6 mg, Sugar 3.5 g

1 pound ground beef
1 pound ground turkey
¾ cup shredded zucchini
½ cup diced onions
½ green bell pepper, diced
1 egg
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese
1 cup plain bread crumbs
1 (1 ounce) package ranch dressing mix
¼ cup ketchup
¼ cup steak sauce

ZUCCHINI MEATLOAF

Add nutrition in disguise-kids might eat that green veggie when it's mixed in a tasty meatloaf.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 8

Number Of Ingredients 11



Zucchini Meatloaf image

Steps:

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

Nutrition Facts : Calories 200, Carbohydrate 8 g, Cholesterol 105 mg, Fiber 0 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 4 g, TransFat 1/2 g

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 lb lean (at least 80%) ground beef
1 tablespoon packed brown sugar
2 tablespoons ketchup
1/2 teaspoon yellow mustard

TURKEY, QUINOA, AND ZUCCHINI MINI MEATLOAVES

Great recipe for healthier meal prepping. Can be cooked, wrapped, and frozen individually. This recipe can also be baked in a toaster oven at the same temperature.

Provided by Kelly Rose Diggins

Categories     Main Dish Recipes     Meatloaf Recipes     Turkey Meatloaf Recipes

Time 1h15m

Yield 6

Number Of Ingredients 14



Turkey, Quinoa, and Zucchini Mini Meatloaves image

Steps:

  • Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  • Shred the zucchini using a cheese grater over a lint-free kitchen towel. Wrap the zucchini in the towel and wring out as much water as possible.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and swab with olive oil.
  • Place the zucchini in a large bowl. Add 1/4 cup chile sauce, red onion, egg whites, garlic, parsley, Italian seasoning, salt, and pepper. Add quinoa and turkey; mix well to combine. Divide mixture into 6 parts and shape into small loaves. Space them evenly on the baking sheet.
  • Combine the remaining 1/2 cup chile sauce with mustard. Spread a heaping spoonful over each loaf.
  • Bake in the preheated oven until meatloaves are hot on the inside and sauce has darkened in color, 30 to 35 minutes. Remove from oven and let rest, at least 5 minutes.

Nutrition Facts : Calories 239.4 calories, Carbohydrate 30.6 g, Cholesterol 46.9 mg, Fat 6.3 g, Fiber 1.8 g, Protein 22.5 g, SaturatedFat 2.4 g, Sodium 604.6 mg, Sugar 7.2 g

1 cup water
½ cup quinoa, rinsed well
1 medium zucchini
1 teaspoon olive oil
¾ cup sambal oelek (Indonesian chile sauce), divided
1 small red onion, finely chopped
2 large egg whites
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon dried Italian seasoning
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground skinless turkey breast
3 tablespoons stone-ground mustard

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