Zucchini Meatloaf

    (94)
    1 hour 20 minutes

    What a tasty way to hide some vegetables in your dinner! Don't feel you have to use the meats as suggested here, use what's on special when you do your shopping; and adding in some other vegetables will just make the taste more flavoursome.


    78 people made this

    Ingredients
    Serves: 8 

    • 450g beef mince
    • 450g turkey mince
    • 3/4 cup (95g) grated zucchini
    • 1/2 cup (80g) diced onions
    • 1/2 green capsicum, diced
    • 1 egg
    • 1 teaspoon Worcestershire sauce
    • 1 cup grated Cheddar cheese
    • 1 cup plain bread crumbs
    • 30ml ranch dressing mix
    • 1/4 cup (60ml) tomato sauce
    • 1/4 cup (60ml) steak sauce

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat an oven to 180 degrees C. Lightly grease a 23x33cm baking dish.
    2. Mix the beef mince, turkey mince, zucchini, onions, green capsicum, egg, Worcestershire sauce, Cheddar cheese and bread crumbs until well combined. Form the mixture into a loaf in the middle of the prepared baking dish.
    3. Stir together the tomato sauce and steak sauce in a small bowl. Pour and spread the sauce over the top of the meatloaf. Bake in the preheated oven until no longer pink in the centre, about 1 hour. An instant-read thermometer inserted into the centre should read at least 70 degrees C.
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    Reviews and Ratings
    Global Ratings:
    (94)

    Reviews in English (72)

    by
    49

    I made this exactly as written. Let me start by saying I am not a meatloaf fan, but my guys requested it, and I knew I had to find something that wasn't your standard fare. This recipe is definitely a keeper with fantastic flavor, moist and plenty of leftovers. I made one big loaf and cooked for an hour and 10 minutes just to make sure it was cooked thru.  -  15 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    34

    I didn't have a packet of ranch seasoning, so I used about a cup of ranch dressing and about 1/4 cup extra bread crumbs. It tasted wonderful! I was short on time, and since this makes such a huge meat loaf I separated it into 4 small ones and cooked two of them for 35 minutes and did the other two while we ate. Me and my three young'ns ate one of them and saved one in the fridge for tomorrow. The other two are going in the freezer. Great recipe! Definitely a keeper!  -  22 Jun 2011  (Review from Allrecipes USA and Canada)

    by
    23

    I made this to the T, and my husband said it was one of the best meatloaf's he has ever had. I was sure that my most picky eater wouldn't even touch it and she even asked for seconds.  -  17 Sep 2010  (Review from Allrecipes USA and Canada)

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