Zucchini Meat Loaf

By dawn716

Ingredients

• 2 2
• eggs, slightly beaten
• 2 2
• cups shredded zucchini (1 large or 2 small)
• 1/3 1/3
• cup Progresso® plain bread crumbs
• 1/3 1/3
• cup chopped onion
• 1 1
• teaspoon salt
• 1/2 1/2
• teaspoon dried oregano leaves
• 1/4 1/4
• teaspoon pepper
• 1 1/2 1 1/2
• lb lean (at least 80%) ground beef
• 1 1
• tablespoon packed brown sugar
• 2 2
• tablespoons ketchup
• 1/2 1/2
• teaspoon yellow mustard

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. In 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 small bowl, mix all topping ingredients.

Remove meat loaf 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.

Makes
8 servings