Ingredients
-
-
2
-
2
-
1
-
1/3
-
1
-
1/2
-
1/4
-
1 1/2
-
-
-
-
-
-
Directions
Zucchini Meat Loaf, A nice flavorful family dish with my homemade glaze, used left over pick de gallo instead of onion because I needed to use it up. I also used Italian bread crumbs and added some cayenne pepper sauce to the glaze. Instead of shredding the zucchini I diced it real small because I have left over zucchini sticks in the fridge. This was SO yummy!, , used left over pick de gallo instead of onion because I needed to use it up. I also used Italian bread crumbs and added some cayenne pepper sauce to the glaze. Instead of shredding the zucchini I diced it real small because I have left over zucchini sticks in the fridge. This was SO yummy!,
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
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. |
|
3
Done
|
Bake For 35 Minutes. |
|
4
Done
|
Meanwhile, in a Small Bowl, Mix All the Topping Ingredients Well. |
|
5
Done
|
After the 35 Minutes Remove Meatloaf from the Oven, and Pour Topping on the Meatloaf, Spreading Evenly. |
|
6
Done
|
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. |
|
7
Done
|
Let Stand 5 Minutes Before Serving. |
