Lighter Comfort Meatloaf with Zucchini and Oats
This lighter meatloaf recipe incorporates zucchini and oats, making it a healthier and comforting meal. Topped with a tangy glaze, it's a family-friendly dish perfect for any night.
Equipment
- Loaf Pan
- Baking Sheet
- Parchment Paper
- Small Bowl
- Large Mixing Bowl
- Meat Thermometer
Ingredients
Meatloaf Ingredients
- 1 ½ lbs lean ground beef (90/10 or leaner)
- 1 small zucchini, grated
- 1 small carrot, finely grated
- ½ cup rolled oats
- ½ cup skim milk (or unsweetened almond milk)
- 1 egg, lightly beaten
- ½ small onion, finely minced
- 2 cloves garlic, minced
- 1 tsp dried Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Glaze
- ½ cup ketchup
- 2 tbsp brown sugar (or maple syrup)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a loaf pan or line a baking sheet with parchment paper.
- Combine rolled oats and milk in a small bowl, letting them sit for 5-10 minutes to soften.
- In a large bowl, mix grated zucchini, grated carrot, minced onion, minced garlic, and the lightly beaten egg.
- Add ground beef, the soaked oat mixture, Italian seasoning, salt, and pepper to the vegetable mixture.
- Gently combine all ingredients with your hands, being careful not to overmix.
- Transfer the meat mixture into the prepared loaf pan, or shape it into an oval on the baking sheet.
- Whisk together ketchup, brown sugar, apple cider vinegar, and Dijon mustard in a small bowl to make the glaze.
Cooking
- Bake the meatloaf for 40 minutes at 375°F (190°C).
- Remove the meatloaf, spread half the glaze over it, and bake for another 15-20 minutes, or until it reaches an internal temperature of 160°F (71°C).
Resting
- After baking, let the meatloaf rest for 10 minutes before slicing and serving.
Notes
Allowing the meatloaf to rest is crucial for retaining its juices and ensuring it's easy to slice.