Zucchini Meatloaf

Yes, I know. Meatloaf? You are either a meatloaf lover or a meatloaf hater; there seems to be a sharp division between the two. I am a meatloaf lover, and I have met very few meatloaf variations that I did not like. I do admit to liking the simple versions — ground meat (usually beef), onion, eggs and some type of bread (or cracker crumb) — I especially like to use oats — for binding it together, and simple seasonings.

But, every summer, I love to make zucchini meatloaf. It’s a great way to lighten up the traditional dish (and make it a healthier version), and this variation tastes especially good when it is served cold on a hot, summer day.

I’m afraid I don’t have exact measurements — does anyone measure ingredients when making a meatloaf?

Ingredients

2# ground beef

2 eggs, slightly beaten
uncooked oats, about 1 cup
1 large zucchini squash, shredded (about 2 cups)
1 onion, chopped (I used scallions, because that’s what I had)
couple dashes of Worcestershire sauce
Kosher salt & freshly cracked black pepper
fresh thyme
fresh oregano
couple cloves of garlic, finely chopped
V-8 juice, to moisten (leftover from weekend Bloody Marys)glaze of choice (I used the bottom of a bottle of cocktail sauce)

I am guessing at the amounts I actually used. Be sure and squeeze the excess water out of the zucchini before adding it to the mixture. I also had fresh herbs in the garden, but dried would work just as well. I love to use the V-8 as my liquid in the recipe, especially when I am adding the other vegetable, the zucchini. But, any liquid that you would use in a regular meatloaf recipe would work just as well — chicken or vegetable stock, beer, tomato sauce or salsa, even milk — just keep in mind that the V-8 adds additional seasoning to the recipe, so I would adjust accordingly for that.

Instructions

There really are no instructions for making a meatloaf, other than add all of the ingredients to a large mixing bowl and mix gently — using your hands — until just combined. It is important not to overwork the meat, as it may toughen it, but using a gentle hand should still ensure the ingredients are thoroughly mixed.

Form into a loaf and pack into a lightly sprayed loaf pan, or leave as an oval loaf in a shallow baking pan. I like to use a loaf pan so I have nice, even slices, but a shallow baking pan will give you an overall, browned crust. Be cautioned that your free-form may collapse in a shallow baking pan if it is too loose or too wet.

Bake in a moderate oven, 350-375 degrees for 45 minutes, and then add a glaze, if desired. I usually use ketchup (or chile sauce), but this time around I used the end of a bottle of cocktail sauce (the tomato based kind that is served with shrimp). Spread the glaze on top and return the meatloaf to the oven and bake for an addition 20-30 minutes, until done.

ALLOW THE MEATLOAF TO COOL AT LEAST 20 MINUTES BEFORE ATTEMPTING TO SLICE IT.

Enjoy!

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Serving suggestion: This was served with Zucchini Parmesan Crisps and a green salad. The cold leftovers make a delicious meatloaf sandwich!