This Cheddar Parmesan Zucchini Meatloaf is my fresh take on a classic comfort food. By combining moist grated zucchini with savory cheddar and Parmesan, I’ve created a dish that feels both nostalgic and new. It’s cheesy, tender, and perfect for busy weeknights or family dinners.
Why You’ll Love This Recipe
I like this recipe because it brings together flavor, moisture, and nutrition in every slice. Here’s what makes it a keeper:
I get a super moist texture thanks to the zucchini.
The sharp cheddar and salty Parmesan melt beautifully into the meat.
I sneak in extra veggies without compromising taste.
It’s always a hit with both kids and adults.
I can make it ahead for easy meal prep during the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 lbs (900 g) ground beef (or a mix of beef and turkey)
1 medium zucchini, grated (about 1 ½ cups, excess liquid squeezed out)
1 cup (100 g) breadcrumbs
2 large eggs
1 small onion, finely diced
3 cloves garlic, minced
1 cup (100 g) shredded sharp cheddar cheese
½ cup (50 g) grated Parmesan cheese
½ cup (120 ml) milk
1 tbsp Worcestershire sauce
1 tsp dried Italian seasoning
1 tsp salt
½ tsp black pepper
½ cup (120 ml) ketchup (for glaze, optional)
Directions
I preheat the oven to 375°F (190°C) and grease a loaf pan or line a baking sheet with parchment.
I grate the zucchini and squeeze out as much liquid as possible using a clean towel.
In a large bowl, I mix the ground meat, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper.
I fold in the grated zucchini, cheddar, and Parmesan gently, making sure not to overmix.
I shape the mixture into a loaf and place it in the prepared pan or on the baking sheet.
I spread ketchup over the top for a sweet and tangy glaze (optional but recommended).
I bake it for 50–60 minutes, until the internal temperature hits 160°F (71°C).
I let it rest for 10 minutes before slicing so the juices settle and each slice holds together.
Servings and Timing
This recipe makes 1 loaf and serves 6 to 8 people. Prep Time: 20 minutes Cook Time: 55 minutes Total Time: 1 hour 15 minutes
Variations
I like switching it up depending on what I have on hand:
Lean protein option: I swap beef for ground turkey or chicken.
Spicy kick: I add red pepper flakes or chopped jalapeños.
Different glaze: I replace ketchup with barbecue sauce or marinara.
Mediterranean spin: I mix in crumbled feta, spinach, and oregano.
Low-carb version: I use almond flour instead of breadcrumbs.
Storage/Reheating
Refrigerator: I store leftover slices in an airtight container for up to 4 days.
Freezer: Once cooled, I wrap slices tightly in foil or plastic wrap and freeze them for up to 3 months.
Reheat: I warm slices in a 325°F (160°C) oven for about 15–20 minutes or microwave for 1–2 minutes.
FAQs
Can I make this meatloaf ahead of time?
Yes, I often prepare it the night before and refrigerate it unbaked. When I’m ready, I pop it in the oven and bake as usual.
Can I use yellow squash instead of zucchini?
Absolutely. I’ve swapped in yellow squash and it works just as well, offering the same moisture and texture.
Do I have to use a loaf pan?
Not at all. I sometimes shape the loaf by hand and bake it on a parchment-lined baking sheet for a rustic look.
What if I don’t want a ketchup glaze?
That’s totally fine. I either skip it or use BBQ sauce or marinara for a different flavor profile.
Can I double the recipe?
Yes, I double the ingredients and use two pans. Just make sure to adjust the baking time and check both loaves for doneness.
Conclusion
This Cheddar Parmesan Zucchini Meatloaf is one of those recipes I turn to when I want something easy, hearty, and full of flavor. The zucchini keeps it moist, while the cheeses add that extra layer of comfort I crave. Whether I serve it with mashed potatoes or tuck it into a sandwich the next day, it always satisfies. It’s more than just a twist on tradition—it’s a new favorite in my rotation.
Cheddar Parmesan Zucchini Meatloaf is a moist, cheesy twist on classic meatloaf. Packed with grated zucchini, sharp cheddar, and Parmesan, it’s a flavorful, comforting dish perfect for family dinners or meal prep.
Ingredients
2 lbs (900 g) ground beef (or a mix of beef and turkey)
1 medium zucchini, grated (about 1 ½ cups, excess liquid squeezed out)
1 cup (100 g) breadcrumbs
2 large eggs
1 small onion, finely diced
3 cloves garlic, minced
1 cup (100 g) shredded sharp cheddar cheese
½ cup (50 g) grated Parmesan cheese
½ cup (120 ml) milk
1 tbsp Worcestershire sauce
1 tsp dried Italian seasoning
1 tsp salt
½ tsp black pepper
½ cup (120 ml) ketchup (optional, for glaze)
Instructions
Preheat oven to 375°F (190°C) and grease a loaf pan or line a baking sheet with parchment paper.
Grate the zucchini and squeeze out excess moisture using a clean towel.
In a large bowl, combine ground meat, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and pepper.
Fold in grated zucchini, cheddar, and Parmesan until just combined.
Shape into a loaf and place in the prepared pan or on the baking sheet.
Spread ketchup on top, if using.
Bake for 50–60 minutes, or until internal temperature reaches 160°F (71°C).
Let rest for 10 minutes before slicing and serving.
Notes
Use ground turkey or chicken for a leaner version.
Add red pepper flakes or jalapeños for a spicy kick.
Swap ketchup with BBQ sauce or marinara for a different glaze.
For a Mediterranean variation, add crumbled feta, spinach, and oregano.
Use almond flour instead of breadcrumbs for a low-carb version.
