Grated zucchini, cheese and sun dried tomatoes make this Cheddar Parmesan Zucchini Meatloaf so moist and tasty, it will easily become a family favorite!
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour35 minutesminutes
Servings 6
Calories 389kcal
Author Sonia! The Healthy Foodie
Ingredients
2lblean ground beef
2cupszucchini, grated and squeezed dry (about 2 large, weigh after squeezing)
Place all the ingredients in a large mixing bowl and knead with your hands until well combined.
Transfer the mixture to a loaf pan; press it down and shape the top so it looks nice and round.
Place your meatloaf in the oven and place a broiler pan or large piece of aluminum foil directly underneath it to collect any drippings that will eventually leak out of the pan.
Bake uncovered for 30 minutes, then drain excess liquid, tent loosely with aluminum foil and continue cooking for another 30 minutes. After that time, remove foil, pour excess liquid once again and return to the oven for 15 minutes more, or until the top is nice and brown.
Remove the meatloaf from the oven and let it rest for at least 20 minutes before slicing and serving.
Sprinkle with a little bit of grated parmesan cheese and chopped parsley at the moment of serving, if desired.