Description
This Zucchini Ranch Meatloaf is a flavorful twist on the classic meatloaf, incorporating grated zucchini and ranch seasoning for added moisture and taste. It’s a healthier and satisfying option perfect for family dinners.
Ingredients
- 1 ½ pounds ground beef
- 1 cup grated zucchini (water squeezed out)
- 1 packet ranch dressing mix (1 ounce)
- 1 cup breadcrumbs
- ½ cup milk
- 2 large eggs
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup ketchup (optional for topping)
- 2 tablespoons brown sugar (optional for topping)
- 1 teaspoon mustard (optional for topping)
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a loaf pan or line it with parchment paper.
- In a large bowl, combine ground beef, grated zucchini, ranch dressing mix, breadcrumbs, milk, eggs, onion, garlic, salt, and pepper. Mix until well combined, avoiding overmixing.
- Transfer the mixture into the prepared loaf pan and shape into a loaf.
- Mix ketchup, brown sugar, and mustard in a small bowl and spread over the top if using the topping.
- Bake for about 1 hour or until internal temperature reaches 160°F (71°C).
- Let rest for 10 minutes before slicing and serving.
Notes
- Squeeze zucchini thoroughly to prevent sogginess.
- Can be made ahead and stored in the fridge for up to 24 hours before baking.
- Great with mashed potatoes, steamed vegetables, or salad.
- Substitute ground turkey for a leaner version.
- Use gluten-free breadcrumbs for a gluten-free option.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 110mg
