Description
This Cheddar Parmesan Zucchini Meatloaf is a cheesy, moist twist on the classic comfort food. Packed with grated zucchini, sharp cheddar, and savory Parmesan, it’s hearty, flavorful, and family-friendly—perfect for weeknights or meal prep.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F (190°C). Grease a loaf pan or line a baking sheet with parchment paper.
- Grate the zucchini. Place in a clean towel and squeeze out excess water.
- In a large mixing bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, Worcestershire sauce, Italian seasoning, salt, and black pepper.
- Fold in grated zucchini, cheddar, and Parmesan until just combined. Do not overmix.
- Transfer the mixture to the prepared pan or form a freeform loaf on the baking sheet. Smooth the top.
- Spread ketchup evenly over the top for the glaze, if using.
- Bake for 50–60 minutes, or until the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing.
Notes
- Squeeze zucchini well to prevent a soggy meatloaf.
- Use freshly grated cheese for best melting.
- Do not overmix the meat mixture; mix gently for a tender texture.
- Use a meat thermometer to avoid overcooking.
- Let the meatloaf rest before slicing to ensure juices redistribute and slices are neat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice