Smokey Meatloaf
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Zucchini is the secret ingredient in this moist and tasty meatloaf.
Category Entrees - Beef Serves 10 Servings
Cooking Time 01:30 Kid Friendly Yes
 
Smokey Meatloaf
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Zucchini is the secret ingredient in this moist and tasty meatloaf.
Category Entrees - Beef
Serves 10 Servings
Cooking Time 01:30
Kid Friendly Yes
 
 
 
Mazola®
 
 
Ingredients
 
2 slices wheat bread
3/4 cup low fat milk
1 tablespoon Mazola® Corn, Canola OR Vegetable Oil
1/2 cup diced onion
2 cloves garlic, minced
1-1/2 cups shredded zucchini
1 egg
1 teaspoon smoked paprika
1 teaspoon ground mustard
1/2 teaspoon black fine grind pepper
1/4 teaspoon salt
1-1/2 pounds 93% lean ground beef
Optional, Hickory Smoke BBQ Sauce
 
Instructions
 

Preheat oven to 350ºF.  Spray a 9 x 5-inch loaf pan with cooking spray.

Tear bread into pieces and place in a large bowl.  Add milk and mix well; set aside.

Heat oil in a large skillet.  Add onion and garlic; cook for 2 to 3 minutes until soft but not browned.  Add zucchini and cook for 1 minute until zucchini slightly wilts.  Set aside to cool.

Add egg, smoked paprika, mustard and black pepper to bread and mix well.  Stir in zucchini mixture.  Crumble beef over top and mix just until well combined.  Pour into prepared loaf pan and pat top to smooth.

Bake for 1 to 1-1/4 hours until meatloaf is cooked through.  Remove from oven and pour off any juices.  Let meatloaf rest for 10 minutes before slicing.  Serve with BBQ sauce, if desired.

 
 
 
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