Meat Loaf Stuffed Zucchini Recipes

ZUCCHINI MEATLOAF

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.

ZUCCHINI AND CHEESE STUFFED MEATLOAF

Steps:

• 1. Grate zucchini and place in a large bowl. I squeezed out some of the liquid, but wasn't really too concerned because I like my meatloaf juicy and moist.
• 2. To the zucchini add the egg, milk, oregano, minced onion, salt, pepper, Worcestershire and bread crumbs. Mix well and add the sirloin and sausage. Combine meats with seasonings, but don't over mix, as the meat will get overworked and tough.
• 3. Remove from the bowl and flatten your meat mixture to about 1 inch in height. Place your cheese in the middle of your rolled out loaf. You might want to add more cheese, but beware, if there's too much cheese inside it will find a way to seep out while it's cooking, and will just about disappear.
• 4. Roll loaf back up to cover the cheese and place in a baking dish prepped with cooking spray. Top with your favorite marinara sauce and bake for 1 to 1-1/4 hours.
• 5. Let sit for about 15 minutes and slice. And if you like to bring your lunch to work with you, a slice of this cheesy little zucchini-filled meatloaf makes a super sandwich. One minute in the microwave, a little extra sauce, and you're all set! Hope you enjoy:)

MEAT LOAF STUFFED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set pulp and shells aside. , In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add pulp, bread crumbs, milk and dill. Spoon into zucchini shells. , Place in a greased 2-qt. baking dish. Top with spaghetti sauce; sprinkle with cheese. Cover and bake at 325° for 30 minutes or until zucchini is tender.

ZUCCHINI RANCH MEATLOAF

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).

ZUCCHINI MEAT LOAF

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.

ZUCCHINI-OAT MEATLOAF

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.

ZUCCHINI-MUENSTER MEATLOAF WITH BARBECUE GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, breadcrumbs, Muenster, carrots, ketchup, parsley, cilantro, Worcestershire, eggs, garlic, onion, zucchini, 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 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir together the barbecue sauce, honey, chile powder and vinegar in 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.

ZUCCHINI MEAT LOAF BOATS

Steps:

• It's hard to say exactly how many zucchinis to get because you insert your favorite meatloaf recipe and I'm not sure how much that calls for.
• Halve zucchinis and scoop out the center with a spoon and arrange on a baking sheet. They should look like little boats (or you could probably grill these if you wanted to, but I bake them.)
• Sprinkle garlic salt on zucchinis. Put in uncooked meatloaf mixture. Pour spaghetti sauce over the top and sprinkle mozzarella cheese.
• Bake about 45 minutes in 350 degree oven.

ZUCCHINI MEATLOAF

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.