SHEET PAN ZUCCHINI MEATLOAF AND POTATOES

Beef|Casseroles|Ciao Bella|Leftovers

Ingredients

The Meatloaf:

3 slices white bread

½ cup milk

2 ½ cups zucchini, shredded on the large holes of a box grater (about 1 medium zucchini)

2 eggs, beaten

1 large onion, chopped

½ cup ketchup

2 tablespoons A1 Sauce

1 tablespoon prepared horseradish

1 tablespoon Worcestershire sauce

2 teaspoons salt

½ teaspoon black pepper

2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend

1 ½ cups Italian flavored breadcrumbs

¾ cup grated parmesan cheese

3 pounds ground beef (80/20 or 85/15)

The Glaze:

½ cup ketchup

1 tablespoon brown sugar

1 tablespoon balsamic vinegar

1 tablespoon prepared horseradish

The Potatoes:

3 pounds red bliss potatoes, cut in half or into 3” pieces if they are large

3 tablespoons olive oil

1 teaspoon salt

Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.

Tear the bread into small pieces and place in a large bowl with the milk. Soak for 15-20 minutes.

Place the grated zucchini in a colander or sieve and let sit for 15-20 minutes to let some of the moisture release.

Add the eggs, onion, ketchup, A1, horseradish, Worcestershire, salt, pepper, and Italian seasoning to the bowl with the bread and milk. Stir until well combined and the bread is broken into very small pieces. Pat the zucchini dry with paper towels to remove most of any excess moisture and add it to the bowl.

Add the Italian breadcrumbs, parmesan, and ground beef to the bowl (break up the ground beef with your hands as you add it). Mix everything together thoroughly, kneading with your hands, to ensure that all of the flavors are mixed throughout the meat – but do not over mix. You just want all of the ingredients well combined – overmixing will make the meatloaf tough.

Coat a standard 9” x 5” loaf pan with non-stick spray. Use the loaf pan as a mold and press the burger mixture into the pan (it will be filled to the brim). Turn the ‘loaf’ out onto the prepared baking sheet. Note – you can also free-form the mixture into a loaf with your hands on the baking sheet. OR you can bake right in the loaf pan, but I feel the edges get crispier and the glaze can better coat the meat if it is baked on a sheet pan with the sides exposed. Bake for 30 minutes.

While the meatloaf is cooking for the first 30 minutes, prepare the glaze. Combine all of the glaze ingredients in a small bowl and whisk until smooth. After 30 minutes is up, remove the meatloaf from the oven and spread the glaze all over the top of the meatloaf, letting it drip down the sides.

Spread the potatoes all around the meatloaf on the pan. Drizzle them all over with the olive oil and season with the salt. Lightly toss them so they are all coated.

Place the pan back in the oven and bake for another 30-40 minutes until the internal temperature of the meat reaches 160-165 degrees and the potatoes are tender when pierced with a fork. Remove and let rest for 15 minutes before cutting.

This makes a BIG meatloaf, but the leftovers are so good in a meatloaf sandwich it’s worth it!! You can also easily cut the recipe in half if you don’t want to have it again the next day — but I bet you will!!