Zucchini Meatloaf Casserole |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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My husband loves this recipe and would gladly eat it once a week he says...It came from Canadian Living Magazine. I think it would be just as tastey without the zucchini if you don't have any on hand. Make use of the hot oven to bake potatoes! Ingredients:
2 eggs |
1 cup quick-cooking rolled oats |
1/3 cup tomato paste |
1 onion, grated |
1 carrot, grated |
1 garlic clove, minced |
1/2 teaspoon dried italian herb seasoning |
1/2 teaspoon each salt and pepper |
1 1/2 lbs extra lean ground beef |
1 zucchini |
1 cup sliced mushrooms |
1/2 cup pasta sauce |
1/3 cup grated parmesan cheese |
1/4 teaspoon each salt and pepper |
1 cup shredded mozzarella cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. In large bowl, lightly beat eggs; stir in rolled oats, tomato paste, onion, carrot, garlic, herb seasoning, salt and pepper.
2. Mix in beef. Lightly pat into 8-inch (2 L) square glass baking dish.
3. Topping: Cut zucchini into 1/4-inch (5 mm) thick slices; place in bowl. Add mushrooms, pasta sauce, Parmesan cheese, salt and pepper; spread over meat mixture. Sprinkle with mozzarella cheese.
4. Bake in 350°F (180°C) oven for 1 to 1-1/4 hours or until meat thermometer inserted in centre registers 170°F (75°C).
5. Sprinkle with parsley.
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