Description
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.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of loaf)
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
