Here's a delicious twist on traditional meatloaf by adding zucchini and ranch flavors to make a moist and flavorful Zucchini Ranch Meatloaf. This recipe serves about 6-8 people.
Ingredients:
- 1 ½ pounds ground beef
- 1 cup grated zucchini (water squeezed out)
- 1 packet ranch dressing mix (1 ounce)
- 1 cup breadcrumbs
- ½ cup milk
- 2 large eggs
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup ketchup (optional for topping)
- 2 tablespoons brown sugar (optional for topping)
- 1 teaspoon mustard (optional for topping)
Instructions:
Step 1: Preheat Oven and Prepare Baking Dish
- Preheat your oven to 350°F (175°C).
- Lightly grease a loaf pan or line it with parchment paper for easy removal.
Step 2: Mix Ingredients
- In a large bowl, combine the ground beef, grated zucchini, ranch dressing mix, breadcrumbs, milk, eggs, onion, garlic, salt, and pepper.
- Mix until well combined but try not to overmix, which can make the meatloaf dense.
Step 3: Shape and Add to Pan
- Transfer the meat mixture into the prepared loaf pan and shape it into a loaf.
Step 4: Prepare the Topping (Optional)
- In a small bowl, mix together ketchup, brown sugar, and mustard to make the topping.
- Spread this mixture over the top of the meatloaf for extra flavor.
Step 5: Bake
- Place the loaf pan in the preheated oven.
- Bake for about 1 hour or until the meatloaf is cooked through and an internal temperature reaches 160°F (71°C).
Step 6: Rest and Serve
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing. This helps redistribute the juices and makes slicing easier.
- Slice and serve hot.
Tips:
- Squeezing Zucchini: Make sure to squeeze out as much water as possible from the grated zucchini to prevent the meatloaf from becoming too soggy.
- Serving Suggestions: Serve with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.
- Storage: Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.
This Zucchini Ranch Meatloaf offers a wonderful way to sneak some extra veggies into your meal, making it both nutritious and flavorful! Enjoy this comforting dish that's perfect for any family dinner.
Zucchini Ranch Meatloaf Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Transform your meatloaf night with this zucchini ranch meatloaf recipe! It incorporates shredded zucchini and ranch seasoning into traditional meatloaf for a moist, flavorful meal that's both delicious and a great way to sneak in extra veggies.
Ingredients
- 1 lb ground beef
- 1 cup grated zucchini (water squeezed out)
- ½ cup breadcrumbs
- 1 packet ranch dressing mix
- 1 egg
- ¼ cup milk
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- Optional glaze: ¼ cup ketchup mixed with 2 tablespoon brown sugar and 1 teaspoon mustard
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix together ground beef, zucchini, breadcrumbs, ranch mix, egg, milk, ketchup, and Worcestershire sauce. Season with salt and pepper.
- Shape the mixture into a loaf and place on a greased baking sheet or loaf pan.
- If using, spread the glaze over the top of the meatloaf.
- Bake for 45-55 minutes, or until the meatloaf is cooked through.
- Let stand for 10 minutes before slicing.
Notes
- Ensure to squeeze out as much water as possible from the zucchini to prevent the meatloaf from becoming soggy.
- Add diced onions or bell peppers for additional flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 90 mg
Leave a Reply