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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 403 |
| pro | 34 g |
| total fat | 21 g |
| sat. fat | 9 g |
| carb | 19 g |
| fibre | 4 g |
| chol | 142 mg |
| sodium | 669 mg |
| % RDI: | - |
| calcium | 21% |
| iron | 31% |
| vit A | 45% |
| vit C | 20% |
| folate | 17% |
Suggested Recipes
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2 eggs
1 cup (250 mL) quick-cooking rolled oats
1/3 cup (75 mL) tomato paste
1 onion, grated
1 carrot, grated
1 clove garlic, minced
1/2 tsp (2 mL) dried italian herb seasoning
1/2 tsp (2 mL) each salt and pepper
11/2 lb (750 g) extra-lean ground beef
Topping:
1 zucchini
1 cup (250 mL) sliced mushrooms
1/2 cup (125 mL) pasta sauce
1/3 cup (75 mL) grated parmesan cheese
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) shredded mozzarella cheese
2 tbsp (25 mL) chopped fresh parsley
Preparation:
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.
Tags:
Main Course; Meat-Beef; Vegetables; Eggs; Grains; Cheese/Other Dairy; Bake;
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