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
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
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
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
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
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
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
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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