So tender and juicy
The use of shredded zucchini really pulls this together and keeps the loaf moist.
So does the tasty fat in the homemade sausage.
Zuchinni Meat Loaf
- 1 lb beef
- 1 lb ground sausage
- 2 zuchinni, shredded
- 2 garlic cloves, minced
- 1/2 red onion, diced fine
- 1 egg
- 1/2 cup dry red wine
- 2 tbsp chopped fresh thyme
- 1 tbsp chopped fresh dill
- breadcrumbs
- Salt/pepper
Mix everything together. Add enough bread crumbs to pull the mixture into a loaf and knead a few times to pack it tight. Place in a greased baking dish and drizzle with olive oil. Rub the oil into the loaf and season with salt and pepper. Bake at 365 degrees until done, about one hour.
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I’m absolutely loving the flavors here! I might have actually sighed when I saw your post title, It sounds delicious!
Now that really looks good, and delicious…
That makes sense, the zucchini have enough moisture to make that juicy
I´m currently planning our “picnic” for the drive to the UK this week. And now I see this great recipe. We may need a trailer just for the food!
I just got the KitchenAid meat grinder attachment for my birthday, and I was looking for a recipe to make with it, thanks.
Long before my blogging days, I added zucchini to meatballs – completely forgot all about it until I saw your post…
I think meatloaf is a much better idea!
thanks for the inspiration!… 😉
This looks and sounds yummy. Meatloaf is a food I cannot resist.
What I want to know is whether this gives you zucchini-flavored meatloaf or whether the flavor disappears in the mix,
Another great use for zucchini! I should get a few more, before the bugs take them…mild winter didn’t kill them 😦
Haha. Can you call this veggie loaf now? This is amazing. What a great use for zucchini! I need to step up my zucchini usage this summer …
I would never think to use zucchini like this but it sounds super good!
Using both zucchini AND sausage is inspired. Looks delicious!
Hiding vegetables into my teenagers beef. Hmm…Don;t worry I wont’t tell them that you were my inspiration. Sounds so moist and savory.
Another grew use for zucchini! Awesome.
This is a great idea, Greg, but your last meatloaf recipe was a good one, too. I see a trend here — and glad for it.
I love the addition of zucchini.. I’m assuming this is from your garden?? I love them and am sitting here wondering why I didn’t plant any this year!!
Alas, they are from the farmers market. My bad streak with all things squash continues.
Darn!! Are they difficult to grow?? They seem to grow like crazy in BC.. maybe they need higher temperatures over a longer period of time??
They seem to be easy for everyone else to grow. Just not me.
That looks like an excellent meat loaf 😉
Its a one healthy recipe. Its OK to substitute with any meat>>>
I was planning on making meat loaf this week, think I’ll try adding zucchini to it. Always gotta sneak veggies into my own food!
using zucchini as the main in the meatloaf is so creative and sounds just amazing
This is fun! I do a zucchini vege bake, and occasionally I tamper with the idea of doing a meatloaf (but never do and often opt for spaghetti) but I like the fact this combines the two.
Maybe this is a meat loaf I would enjoy! Looks good!
Hmmm. I might just like this meatloaf. 🙂
Reblogged this on Joseph Musy Pad.
Thanks!
Reblogged this on Michelle Lata Journal.