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zucchinimeatloafI found myself with an extra fennel bulb wondering what to do with it. So I flipped through some cookbooks (actual cookbooks, I love feeling the paper!) and discovered this recipe in The Simple Art of Eating Well. As a bonus, it used zucchini as well! This time of year you can never have too many recipes that use zucchini.

This meatloaf was one of the best I’ve ever had. It wasn’t too dense, and was very moist because of the zucchini. The Italian flavor was a nice change of pace. Although a bit fussy for a weeknight, it’s definitely worthwhile!

Hide the Zucchini Meatloaf

Created by on August 14, 2016

  • Prep Time: 25m
  • Total Time: 1h 15m

Ingredients

  • 1 1/2 cups shredded zucchini
  • 1/2 cup fennel
  • 1 medium shallot, minced
  • 1 tablespoon water
  • 1 large egg
  • 2 tablespoons tomato paste
  • 4 teaspoons whole-grain mustard
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon freshly ground pepper
  • 3/4 cup dry breadcrumbs
  • 1 1/2 pounds lean ground beef
  • 2 tablespoons marinara

Instructions

  1. Preheat oven to 375F. Coat a baking sheet with cooking spray or line with tinfoil or parchment paper.
  2. In a medium microwaveable bowl, microwave the zucchini, fennel, shallot and water for about 4 minutes, until vegetables are tender. Drain and cool.
  3. Meanwhile, whisk egg, tomato paste, mustard, Worcestershire, Italian seasoning, salt, paprika and pepper in a large bowl. Add vegetables and combine. Add breadcrumbs. Add beef and gently combine, taking care not to overmix.
  4. Form into a loaf shape and place on pan. Spread marinara on top of the loaf.
  5. Bake until instant thermometer reads 160F, about 40-45 minutes.
Source: The Simple Art of Eating Well

If you’re in the West Michigan area, be sure to support our sponsor, Groundswell Community Farm. 

You can pick up in-season vegetables from Groundswell at the following markets:

Fulton St. Farmers Market

Saturdays, 8am to ~1:30pm

@ the north end of the market

1147 East Fulton

Grand Rapids, MI 49503

The market is located a half block west of the corner of Fulton and Fuller Streets east of downtown. We are the end stall on the North end, near Fountain St.

Holland Farmers’ Market

Saturdays, 8am to ~1:30pm

May 17th to November

150 W. 8 th St.

Holland, MI 49423

Mid-May through November or December

Wednesdays from June through October

We are usually near the west end of the market, about 8 stalls in on the north side of the aisle.

South Haven Farm Market

Saturdays, 8am – 2pm

Mid-May to mid-October

546 Phoenix St, S Haven, MI 49090

Grand Haven Farmers Market

Saturdays, 8am-1pm

Mid-May – late October

301 N Harbor Dr, GH, MI 49417

What vegetables are you enjoying these days? Comment below!
You can also order extras for freezing on the Groundswell website.

Interested in joining the CSA? You still can! Check the table below for pro-rated cost:

csaprorated

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