Whole Foods Meatloaf with Zucchini Recipe

Three slices of meatloaf with ketchup glaze.

5 from 1 vote

Whole Foods Meatloaf with Zucchini Recipe

Give your favorite comfort food an upgrade with the nutrient-rich ingredients and sweet, savory flavor of this easy whole foods meatloaf recipe!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Dish

Cuisine: All American

Diet: Diabetic, Gluten Free, Low Calorie, Low Fat

Servings: slices

Calories: 215kcal

Author: Sammi Ricke

Cost: $10.00

Equipment

Ingredients

Meatloaf

2 lbs raw ground turkey and/or beef (we like to use 1 lb turkey and 1 lb beef)
1/2 cup ground flaxseed
1 zucchini (or enough for 2 cups shredded zucchini)
1/2 cup oat flour
2 eggs
2 Tablespoons ranch seasoning mix
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze

1/2 cup ketchup
1 Tablespoon Worcestershire sauce
1 Tablespoon maple syrup
1 teaspoon Dijon mustard

Instructions

Preheat the oven to 350F. Lightly spray a meatloaf pan or a 9x5-inch pan with nonstick cooking spray. Set aside. (Place a sheet pan or aluminum foil on the oven rack below the pan of meatloaf to catch any drips.)
Finely shred the zucchini with a grater over a kitchen towel until you have about 2 cups. Pick up the towel folding the sides up and around the shredded zucchini. Squeeze out as much liquid as possible over the sink. You should be left with about 1 cup shredded zucchini.
1 zucchini
Add all the meatloaf ingredients to a large bowl and mix with a large spoon or your hands until combined.
2 lbs raw ground turkey and/or beef, 1/2 cup ground flaxseed, 1/2 cup oat flour, 2 eggs, 2 Tablespoons ranch seasoning mix, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 zucchini
Press the meatloaf into the greased pan.
Bake the meatloaf for 50-55 minutes. While the meatloaf bakes, whisk together the glaze ingredients.
1/2 cup ketchup, 1 Tablespoon Worcestershire sauce, 1 Tablespoon maple syrup, 1 teaspoon Dijon mustard
After 50-55 minutes, remove the meatloaf and spread the glaze on top. Bake for another 10-15 minutes or until the internal temperature of the meatloaf reaches 165F (see notes).
Remove the meatloaf from the oven and let it rest for 15 minutes before slicing and serving.
Store leftovers in the fridge for up to 4 days or freeze in individual portions in the freezer for up to 6 months.

Notes

Baking Tips - We prefer to use a meatloaf pan and bake times are based on this particular pan. Alternatively, you can form into a loaf and bake on a baking sheet or in a 9x5 bread pan, but baking times may vary. Using a digital meat thermometer helps determine when the meatloaf is done.

Serving Tips - Resting the meatloaf is very important to let the juices reabsorb into the meat to keep the meatloaf moist. We suggest allowing the meatloaf to rest for at least 15 minutes before serving.

Nutrition