Zucchini Meatloaf
A healthier version of kids’ favorite meatloaf. Your family won’t even taste the added zucchini and kale and you will be happy they are getting some of their veggies in!
Servings Prep Time
6people 20minutes
Cook Time
1hr
Servings Prep Time
6people 20minutes
Cook Time
1hr
Ingredients
  • 2.5lbs lean ground beefpreferably organic
  • 1medium zucchini
  • 1bunch kale leaves (about 4 leaves)preferably organic
  • 1/4-1/2medium onion
  • 1tbsp avocado oil
  • 1-2tsp salt
  • 1/4tsp pepper
  • 1/4tsp thyme, dried
  • 1/4tsp basil, dried
  • 1tbsp Worcestershire saucepreferably no preservatives, all natural sauce
  • 1/4cup tomato paste
  • 2eggs beaten
  • 3/4cup bread crumbspreferably organic or whole wheat
  • 10-12small red potatoes
  • For the sauce:
  • 4tbsp apple cider vinegar
  • 1/2cup tomato paste or ketchup
Instructions
  1. Heat oven to 400 degrees
  2. Cut up onion, zucchini and kale in small pieces. Combine all ingredients In a food processor until well minced
  3. On a pan over medium heat, add oil, after 15-20 secs add the vegetable combination. Stir well until fragrant (about 2 minutes), remove from heat wait for it cool down
  4. On a medium bowl, combine breadcrumbs, beaten egg, tomato paste, sauce, pepper, salt, thyme and basil, set aside
  5. Use a small bowl to make the sauce by mixing apple cider vinegar and tomato paste or ketchup, set aside
  6. On a separate medium bowl, combine meat loaf with vegetable combination, add breadcrumb mix and combine well using your hands
  7. Shape the combined meatloaf into a rectangular form and place in an oven rectangular dish
  8. Spread the sauce over meatloaf with a brush or spoon. Place small red potatoes along the sides of meat loaf
  9. Place in oven for 45 mins to 1 hr or until done. Remove from oven and serve with potatoes as a side dish
Recipe Notes

 

This is one of my oldest favorite! As for the younger one, well, he still likes it even though he gives it a medium thumbs up 😉 and that is all right …

 

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