This Zucchini Meatloaf is a clever twist on a classic comfort food, keeping it incredibly moist and tender with shredded zucchini. It’s a fantastic way to use up summer bounty or sneak extra veggies into dinner. The savory, herby aroma and juicy texture make this zucchini meatloaf a new family favorite.
Craving a delicious Zucchini Meatloaf? You've come to the right spot! From Meatloaf Recipes favorites to amazing Crockpot Recipes recipes, there's something here for everyone.
Why You’ll Love This Zucchini Meatloaf
- Incredibly moist: Zucchini keeps every slice perfectly juicy.
- Clever veggie boost: Blends right in for picky eaters.
- Flavorful & comforting: Herbs and glaze deliver nostalgic goodness.
- Amazing leftovers: Tastes even better the next day.
Ingredients & Tools
- 500 g ground beef (85% lean works best)
- 1 large zucchini, grated (about 1½ cups, packed)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 60 g breadcrumbs (Panko or regular)
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and black pepper to taste
- For the glaze: ¼ cup ketchup, 1 tbsp brown sugar, 1 tsp apple cider vinegar
Tools: mixing bowls, box grater, kitchen towel or paper towels, loaf pan, small saucepan
Notes: Using a leaner beef helps prevent the loaf from becoming too greasy, while the breadcrumbs and egg act as binders to hold everything together. Don’t skip squeezing the zucchini — it’s the key to avoiding a soggy meatloaf!
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 22 g |
| Fat: | 12 g |
| Carbs: | 18 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 55 minutes | Total Time: 75 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip squeezing the zucchini. Zucchini holds a lot of water, and if you don’t remove excess moisture, your meatloaf can turn out soggy. A good squeeze in a clean kitchen towel makes all the difference.
- Use a lean ground beef. Around 85% lean is the sweet spot — it has enough fat for flavor and moisture, but not so much that your meatloaf swims in grease as it bakes.
- Fresh breadcrumbs work wonders. If you have stale bread, pulse it in a food processor for homemade breadcrumbs. They absorb moisture better and give a lighter texture than some store-bought versions.
- Let the meat mixture rest before shaping. After mixing, let it sit for 5-10 minutes. This allows the breadcrumbs to fully hydrate and helps the loaf hold its shape better during baking.
How to Make Zucchini Meatloaf
Step 1: Start by preparing your zucchini. Grate it using the large holes of a box grater, then place the shreds in a clean kitchen towel. Twist the towel tightly over the sink and squeeze firmly until no more liquid drips out. You’ll be surprised how much water comes out — this step is non-negotiable for a perfect texture. Set the squeezed zucchini aside.
Step 2: In a large mixing bowl, combine the ground beef, squeezed zucchini, diced onion, minced garlic, egg, breadcrumbs, Worcestershire sauce, tomato paste, oregano, smoked paprika, salt, and pepper. Use your hands to mix everything gently but thoroughly. You want everything evenly distributed without overworking the meat, which can make the loaf tough. The mixture should be moist and hold together when pressed.
Step 3: Lightly grease your loaf pan, then transfer the meat mixture into it. Press it down evenly, making sure to get into the corners, but don’t pack it too tightly — you want the heat to penetrate evenly. Smooth the top with the back of a spoon or your fingers so it has a nice, even surface for the glaze.
Step 4: In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Spread this mixture evenly over the top of the meatloaf, going all the way to the edges. This will create that beautiful, caramelized crust everyone loves.
Step 5: Place the loaf pan in a preheated 375°F (190°C) oven and bake for 50-55 minutes. You’ll know it’s done when the top is glossy and caramelized, and the internal temperature reaches 160°F (71°C) on an instant-read thermometer. The aroma filling your kitchen will be absolutely irresistible.
Step 6: Once baked, remove the meatloaf from the oven and let it rest in the pan for at least 10 minutes before slicing. This resting period allows the juices to redistribute throughout the loaf — if you cut it too soon, those precious juices will run out and leave you with a drier texture. Use this time to prepare your sides!
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly, and store for up to 4 days.
- Freezer: Wrap slices or whole loaf well; freeze for up to 3 months.
- Reviving: Reheat gently in oven or microwave until warmed through.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort pairing, their smooth texture is perfect for soaking up the meatloaf’s savory juices.
- Buttery corn on the cob — The sweet, crisp kernels provide a lovely contrast to the rich, savory flavors of the meatloaf.
- Simple green salad with vinaigrette — A bright, acidic salad helps cut through the richness and adds a refreshing element to the plate.
Drinks
- Medium-bodied red wine — A Merlot or Pinot Noir complements the savory notes without overpowering the dish.
- Sparkling water with lemon — The bubbles and citrus cleanse the palate between bites, making each mouthful taste fresh.
- Iced herbal tea — A slightly sweet mint or hibiscus tea offers a cool, refreshing counterpoint to the warm, hearty meatloaf.
Something Sweet
- Warm apple crumble — The spiced, baked apples and crunchy topping continue the cozy, home-baked theme perfectly.
- Classic vanilla pudding — Its cool, creamy simplicity provides a smooth, gentle finish after the savory main course.
- Dark chocolate brownies — Rich, fudgy brownies satisfy chocolate cravings while matching the comforting vibe of the meal.
Top Mistakes to Avoid
- Mistake: Not squeezing the zucchini enough. I’ve rushed this step before and ended up with a watery meatloaf that fell apart. Take the extra minute to really wring it out — your texture will thank you.
- Mistake: Overmixing the meat. When you work the meat too much, the proteins tighten and can give you a dense, tough loaf. Mix just until everything is combined, then stop.
- Mistake: Skipping the resting time after baking. Cutting into the meatloaf immediately sends all the juices running out. Letting it rest ensures those juices stay right where they belong — in every delicious slice.
- Mistake: Using a pan that’s too small. If the meatloaf is crammed into the pan, it won’t cook evenly and might overflow. A standard 9×5-inch loaf pan is perfect for this recipe.
Expert Tips
- Tip: Grate the onion instead of dicing it. If you want to avoid little onion pieces in the finished loaf, grate the onion on the large holes of your box grater. You’ll get all the flavor distributed evenly without any distinct chunks.
- Tip: Line your pan with parchment paper. For super easy removal and cleanup, place a strip of parchment paper in the pan with ends hanging over the sides. Once baked, you can just lift the whole meatloaf out.
- Tip: Add a splash of milk to the breadcrumbs. Before adding them to the meat mixture, soak the breadcrumbs in a couple tablespoons of milk for 5 minutes. This creates an even more tender, almost velvety texture in the final loaf.
- Tip: Use a thermometer for perfect doneness. Guessing if it’s done can lead to over or undercooking. An instant-read thermometer takes the guesswork out — 160°F (71°C) in the center is your target.
FAQs
Can I use a different type of ground meat?
Absolutely! Ground turkey or chicken work beautifully here — just note that leaner poultry might benefit from an extra tablespoon of olive oil mixed in to maintain moisture. A blend of pork and beef is also fantastic for extra richness. The zucchini plays well with all of them, keeping everything wonderfully tender regardless of which protein you choose.
Can I make this meatloaf ahead of time?
Yes, and it’s a great time-saver! You can assemble the meatloaf completely, cover it tightly, and refrigerate it for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it’s going into the oven cold. The glaze is best added right before baking, not during the make-ahead stage.
Why is my meatloaf falling apart when I slice it?
This usually happens for one of three reasons: not enough binder (egg or breadcrumbs), insufficient resting time after baking, or too much moisture from un-squeezed zucchini. Make sure you’re measuring accurately, squeezing that zucchini thoroughly, and letting it rest for a full 10 minutes before you even think about cutting into it.
Can I freeze cooked zucchini meatloaf?
Definitely! Let it cool completely after baking, then wrap individual slices or the whole loaf tightly in plastic wrap and foil. It will keep well for up to 3 months. Thaw in the refrigerator overnight and reheat gently in the oven or microwave until warmed through.
What can I use instead of breadcrumbs?
If you’re avoiding breadcrumbs, rolled oats (quick or old-fashioned) work wonderfully — just pulse them in a food processor briefly first. Crushed crackers or even cooked quinoa also make excellent binders. The goal is something that absorbs moisture and helps hold the structure together, so most dry, starchy alternatives will do the trick.
Zucchini Meatloaf
Make the best Zucchini Meatloaf with this easy recipe! It's incredibly moist, packed with flavor, and a clever way to add veggies. Get the step-by-step guide now!
Ingredients
For the meatloaf:
-
500 g ground beef (85% lean works best)
-
1 large zucchini, grated (about 1½ cups, packed)
-
1 medium yellow onion, finely diced
-
2 cloves garlic, minced
-
1 large egg
-
60 g breadcrumbs (Panko or regular)
-
2 tbsp Worcestershire sauce
-
1 tbsp tomato paste
-
1 tsp dried oregano
-
½ tsp smoked paprika
-
Salt and black pepper (to taste)
For the glaze:
-
¼ cup ketchup
-
1 tbsp brown sugar
-
1 tsp apple cider vinegar
Instructions
-
Start by preparing your zucchini. Grate it using the large holes of a box grater, then place the shreds in a clean kitchen towel. Twist the towel tightly over the sink and squeeze firmly until no more liquid drips out. You’ll be surprised how much water comes out — this step is non-negotiable for a perfect texture. Set the squeezed zucchini aside.01
-
In a large mixing bowl, combine the ground beef, squeezed zucchini, diced onion, minced garlic, egg, breadcrumbs, Worcestershire sauce, tomato paste, oregano, smoked paprika, salt, and pepper. Use your hands to mix everything gently but thoroughly. You want everything evenly distributed without overworking the meat, which can make the loaf tough. The mixture should be moist and hold together when pressed.02
-
Lightly grease your loaf pan, then transfer the meat mixture into it. Press it down evenly, making sure to get into the corners, but don’t pack it too tightly — you want the heat to penetrate evenly. Smooth the top with the back of a spoon or your fingers so it has a nice, even surface for the glaze.03
-
In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze. It should be smooth and slightly pourable. Spread this mixture evenly over the top of the meatloaf, going all the way to the edges. This will create that beautiful, caramelized crust everyone loves.04
-
Place the loaf pan in a preheated 375°F (190°C) oven and bake for 50-55 minutes. You’ll know it’s done when the top is glossy and caramelized, and the internal temperature reaches 160°F (71°C) on an instant-read thermometer. The aroma filling your kitchen will be absolutely irresistible.05
-
Once baked, remove the meatloaf from the oven and let it rest in the pan for at least 10 minutes before slicing. This resting period allows the juices to redistribute throughout the loaf — if you cut it too soon, those precious juices will run out and leave you with a drier texture. Use this time to prepare your sides!06
Not what you're looking for?
