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)
- 1/2 cup breadcrumbs
- 1 packet ranch dressing mix
- 1 egg
- 1/4 cup milk
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- Salt and pepper to taste
- Optional glaze: 1/4 cup ketchup mixed with 2 tbsp brown sugar and 1 tsp 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