Meatloaf with Zucchini
Approximate cooking time: 90-120 min
Makes 4-6 servings
Meatloaf fans need not worry about the zucchini in this recipe; it adds practically no flavor whatsoever. However, it does add plenty of moisture and is a convenient way to sneak a little bit of vegetable matter into a picky toddler's diet. My son, despite hating zucchini with a passion, gobbles this up eagerly, and he doesn't need to know what's inside.
What you'll need:
1-1/2 lb ground meat (any combination of beef, pork, lamb, and/or turkey)
1 small zucchini squash, shredded
1 large egg
1/2 cup unseasoned bread crumbs
1/2 cup grated parmesan cheese
4 slices American cheese
1 tbsp Worcestershire sauce
3 tbsp tomato paste
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp dried basil
1/8 tsp cumin
pinch of ground red pepper
pinch of nutmeg
pinch of black pepper
1 tsp kosher salt
cooking spray |
Preheat your oven to 350°. In a large mixing bowl, combine all the ingredients except for the American cheese and cooking spray. Mix by hand (remember to take off any rings you might be wearing) until everything is combined.
Spray a vented baking pan with cooking spray. Form the meatloaf mixture into a loaf shape (you can use a loaf pan if you want it to be perfect) and place it onto the pan. If you have an oven-safe meat thermometer, insert it before placing the meatloaf in the oven. Otherwise, you'll have to check the doneness with an instant read thermometer (after 45 minutes, check every 10). The meatloaf will be ready for the next step once the internal temperature reaches 155°. It will take anywhere from 45-90 minutes.
Quickly top the meatloaf with the American cheese. You can use another cheese if you prefer (or gravy even), but I like American cheese for this because that's what my mother used to put on her meatloaf. Put it back in the oven for 20 minutes. Then take it out and let it rest for at least 10 minutes before cutting into it. Enjoy!
-e. magill 9/2/2010
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