Zucchini Meatloaf


Zucchini Meatloaf

Zucchini Meatloaf
1 (4-ounce) slice of meat
1 Hr

Everyone loves meatloaf and everyone at your table is going to love our recipe for Zucchini Meatloaf. This meatloaf recipe makes it easy to add veggies into your diet. We especially love to make this meatloaf in the summer when zucchini is at its freshest!

What You'll Need

  • 1 1/2 pound extra lean ground beef
  • 1 cup grated zucchini
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/3 cup whole wheat bread crumbs
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup egg substitute
  • 1/4 cup water
  • 2 tablespoons no-salt-added tomato sauce

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
  2. In a large bowl, combine all ingredients except tomato sauce; mix well. Place meat mixture in loaf pan. Brush tomato sauce over top.
  3. Bake 60 to 65 minutes, or until no pink remains. Allow to stand 10 minutes, then slice and serve.

Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 204
  • Calories from Fat 55
  • Total Fat 6.1g 9 %
  • Saturated Fat 2.6g 13 %
  • Trans Fat 0.4g 0 %
  • Protein 29g 58 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 70mg 23 %
  • Sodium 220mg 9 %
  • Total Carbohydrates 9.2g 3 %
  • Dietary Fiber 1.2g 5 %
  • Sugars 1.8g 0 %

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can you use 1 egg in place of the egg substitute?

Good afternoon! An egg can be used in place of the egg substitute. :)

Great recipe!! I made one small change, I subbed Catalina dressing for the water, SOO Good

Tastes great and not dry

I am on a low salt diet, can I make this without adding salt?

Yes, you can certainly make this meatloaf without the salt to suit your dietary needs.


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