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BACON-WRAPPED ZUCCHINI MEATLOAF

by Olivia

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BACON-WRAPPED ZUCCHINI MEATLOAF – I do declare I’m a meatloaf lover, always have been and always will be! I tend to think if you’re a hater then it’s because you just never had the opportunity to try a good one.

It’s hard to understand how you could dislike this being it’s so chock full of flavor and delicious things beginning with shredded zucchini, cheddar cheese, roasted red peppers, garlic, chili powder and Worcestershire plus ketchup, eggs and breadcrumbs to hold it all together.

Because all that wasn’t enough slices of bacon are enticingly draped up top, the crowning glory to finish it off and seal the meatloaf-lovin’ deal.

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It’s virtually impossible for this meatloaf to be dry or tasteless with the zucchini, onion and peppers to keep it moist as well as the bacon. A little of the grease does go into the meatloaf but not much – it isn’t greasy at all – most of it drips down into the pan where you can discard it.

There isn’t one stand out flavor – everything comes together for one of the tastiest meatloaves I ever made – so moist and tender without falling apart making it perfect for leftover sandwiches. My favorite part.

This is one of the good ones.

For meatloaf lovers and haters alike.

BACON-WRAPPED ZUCCHINI MEATLOAF

BACON-WRAPPED ZUCCHINI MEATLOAF

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Ingredients

  • 1 + ¼ pounds ground beef
  • 1 packed cup shredded zucchini, use the large holes of a box grater
  • ⅓ cup diced onion
  • ⅓ cup diced, jarred roasted red peppers
  • 2 minced cloves garlic
  • 2 large eggs
  • ¼ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • ½ cup seasoned bread crumbs
  • ½ cup shredded sharp cheddar cheese
  • 6 - 7 slices bacon

Instructions

  1. Preheat the oven to 400 degrees F. Line a 9x13 baking or roasting pan with foil and spray with vegetable oil.
  2. Add everything but the bacon to a large mixing bowl and combine well with a fork or your hands - not a spoon.
  3. Dump it into the pan and pack it into a loaf about 3 inches wide + 3 inches high.
  4. Drape the bacon in a row over it. You can trim the ends so it fits or just leave it long - it will shrink as it bakes.
  5. Bake 50 minutes. If the bacon isn't crisp enough turn the broiler on for about 2 minutes - keep an eye on it so it doesn't burn.
  6. Remove from the oven and let it sit 5 minutes. Use a large spatula or 2 spatulas - one on each end to move it to a platter.
  7. Slice into wedges to serve.
Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

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