Zucchini Meatloaf

By Tracy

10 Person

220 Minutes

214 Calories

Healthy and simple CrockPot Italian Meatloaf recipe with shredded zucchini in it, gluten-free, low carb and grain-free.To give the meatloaf an Italian flare, I used simple seasonings that you most likely have in your pantry/fridge – dried herbs, balsamic vinegar and fresh Parmiggiano Reggiano (or simply Parmesan cheese). The topping is optional but truly makes this meatloaf exceptional. Skip it to further reduce the number of calories.

Ingredients

Topping

2 tbsp. Italian parsley, chopped
1/4 cup mozzarella cheese, low fat
1/4 cup ketchup, low sodium (organic)

Meatloaf

cooking coconut oil spray
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
2 tbsp. minced dry onion or onion powder
1 tbsp. oregano, dry
3 tbsp. balsamic vinegar
4 cloves garlic
1/2 cup Italian parsley, finely chopped
1/2 cup parmesan cheese, grated
1 cup zucchini, shredded and liquid squeezed out
2 eggs, large
2 pounds ground beef or bison, extra lean

Method

01

In a large bowl, add all ingredients for meatloaf and mix thoroughly with your hands to combine.
02

Line the bottom of a large slow cooker with double-folded aluminum foil, crisscross. Make sure to make the flaps, so it will be easy for you to lift the meatloaf once it’s ready. Spray the bottom with cooking spray.
03

Place the mixture in the crockpot and using your hands shape it into meatloaf. Cover and cook on Low for 6 hours or on High for 3 hours.
04

Spread ketchup on top of the meatloaf and sprinkle with cheese. Cover and cook until cheese is melted, about 5 minutes.
05

Remove meatloaf from the slow cooker, garnish with parsley, cut into 10 slices and serve warm with whole wheat spaghetti or quinoa. Any whole-grain side would work.

Related Tags

Zucchini Meatloaf

4.7

( By Tracy )

01 Information

Grade easy
Serving 10 servings
Calorie 214 Kcal
Prep Time 20 Mins
Cook Time 200 Mins
Total Time 220 Mins

02 Ingredients

Topping

2 tbsp. Italian parsley, chopped

1/4 cup mozzarella cheese, low fat

1/4 cup ketchup, low sodium (organic)

Meatloaf

cooking coconut oil spray

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

2 tbsp. minced dry onion or onion powder

1 tbsp. oregano, dry

3 tbsp. balsamic vinegar

4 cloves garlic

1/2 cup Italian parsley, finely chopped

1/2 cup parmesan cheese, grated

1 cup zucchini, shredded and liquid squeezed out

2 eggs, large

2 pounds ground beef or bison, extra lean

03 Method

Step 1

In a large bowl, add all ingredients for meatloaf and mix thoroughly with your hands to combine.

Step 2

Line the bottom of a large slow cooker with double-folded aluminum foil, crisscross. Make sure to make the flaps, so it will be easy for you to lift the meatloaf once it’s ready. Spray the bottom with cooking spray.

Step 3

Place the mixture in the crockpot and using your hands shape it into meatloaf. Cover and cook on Low for 6 hours or on High for 3 hours.

Step 4

Spread ketchup on top of the meatloaf and sprinkle with cheese. Cover and cook until cheese is melted, about 5 minutes.

Step 5

Remove meatloaf from the slow cooker, garnish with parsley, cut into 10 slices and serve warm with whole wheat spaghetti or quinoa. Any whole-grain side would work.

04 Author