Zucchini Meat Loaf Casserole

Zucchini Meat Loaf Casserole Author: Canadian Living Credits: Zucchini Meat Loaf Casserole

Vegetables and cheese turn a meat loaf into a one-dish meal. Make use of the hot oven to bake potatoes, too.

  • Portion size 6 servings

Ingredients

  • 2 eggs
  • 1 cup quick-cooking rolled oats
  • 1/3 cup tomato paste
  • 1 onion
  • 1 carrots
  • 1 garlic clove
  • 1/2 teaspoon dried Italian herb seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 lb extra-lean ground beef
Topping:
  • 1 zucchini
  • 1 cup sliced mushroom
  • 1/2 cup pasta sauce
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh parsley

Method

In large bowl, lightly beat eggs; stir in rolled oats, tomato paste, onion, carrot, garlic, herb seasoning, salt and pepper. Mix in beef. Lightly pat into 8-inch (2 L) square glass baking dish.

Topping: Cut zucchini into 1/4-inch (5 mm) thick slices; place in bowl. Add mushrooms, pasta sauce, Parmesan cheese, salt and pepper; spread over meat mixture. Sprinkle with mozzarella cheese.

Bake in 350°F (180°C) oven for 1 to 1-1/4 hours or until meat thermometer inserted in centre registers 170°F (75°C). Sprinkle with parsley.

Nutritional facts <b>Per serving:</b> about

  • Sodium 669 mg
  • Protein 34 g
  • Calories 403.0
  • Total fat 21 g
  • Cholesterol 142 mg
  • Saturated fat 9 g
  • Total carbohydrate 19 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 45.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Zucchini Meat Loaf Casserole

Login