Monday, August 12, 2013

Zucchini and Cheese Stuffed Meatloaf

It's that time of year again, and I love it! Zucchini is in abundance and it's cheap, cheap, cheap. So last night I made a super duper meatloaf with lean ground sirloin, some fatty sweet Italian sausage, zucchini, cheese and of course spices and seasonings. So delish, I must share. And it's so simple it's almost embarassing.

Zucchini Meatloaf
Inspired by summer produce and a fridge clean out

1 medium size zucchini
1 lb ground sirloin
2 links sweet Italian sausage uncased
1 egg
2 T milk
3/4 tsp dried oregano
1 T dried minced onion
1/4 tsp ground black pepper
1/2 tsp kosher salt
1 T Worcestershire sauce
1/4 cup bread crumbs (I used store bought seasoned Italian)
2 slices mozzarella string cheese
2 slices Velveeta cheese
Marinara sauce

Grate your zucchini and place in a large bowl. I squeezed out some of the liquid but wasn't really that concerned because I like my meatloaf to be juicy and moist. To the zucchini add the egg, milk, oregano, minced onion, salt and pepper, Worcestershire sauce and bread crumbs. Mix and add the sirloin and sausage.

Remove from the bowl and pat down your mixture on a flat surface. Grab some cheese out of your fridge and place in the center of your soon to be loaf. I would have gone with all mozzarella, but came up short so added some Velveeta cheese which actually delighted me because it really is a fabulous melting cheese and made the final dish so tasty.

Roll the loaf up and place in a cooking sprayed baking dish. Top with your favorite marinara sauce and bake for 1 hour.

Let sit for about 15 minutes and slice. Doesn't that look good?

And if you like to bring your lunch to work with you, a slice of this cheesy little zucchini filled meatloaf makes a super sandwich. One minute in the microwave, a little extra sauce and you're all set.

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