Works for me Wednesday -Zucchini and meat loaf making tips

As I have mentioned in a previous post, I have an abudant supply of Zucchini at our house. I am always happy to find recipes to use up our Zucchini. I found this recipe for Zucchini meat loaf in one of those Pillsbury cookbooks you can buy at the check out at the grocery store. I made it on Sunday and it was a hit. I've also included some tips that make meat loaf making easier at my house.

Zucchini Meat Loaf

2 eggs, slightly beaten
2 cups shredded zucchini (1 large or 2 small)
½ cup bread crumbs*
1/3 cup chopped onion
1 teaspoon salt
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 ½ pounds lean ground beef

TOPPING
1 tablespoon packed brown sugar
2 tablespoons ketchup
½ teaspoon yellow mustard

1. Heat oven to 350 degrees F. In large bowl, mix all meat loaf ingredients until well blended**. Press mixture into ungreased 9 ½ inch deep-dish glass pie plate***. Bake 35 minutes.

2. Meanwhile, in small bowl, mix all topping ingredients.

3. Remove meat loaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160 degrees F. Let stand 5 minutes before serving.

* I have found a quick way to get bread crumbs if you don’t have them on hand. Take one or two slices of bread and toast them in the toaster. Then place in the refrigerator for a few minutes to cool. Then place in blender to make crumbs.
** I use my kitchen aide mixer to mix my meat loaf. That way I don’t have to get my hands all gooey or get raw hamburger under my fingernails. Eeewwww!
*** The Pillsbury cookbook recommends baking the meat loaf in a shallow pie plate takes less time than baking it in a loaf shape. Dinner can be on the table more quickly.

Yummy meat loaf while using up our zucchini, now that works for me!

For more WFMW tips visit Shannon at Rocks in my dryer.