I’m not sure why meatloaf has such a bad rap.
Maybe it’s the thick layer of goopy ketchup that most recipes call for. Or maybe we all have the same memory of biting into meatloaf that’s dry and chewy. Ewwww.
When done right, meatloaf can be quite delicious and nutritious.
This Eat-Your-Greens Meatloaf is light and simple, while being chock-full of veggies! It’s the perfect meal to serve on a Spring evening.
Oh and if you happen to enjoy meatloaf that has the layer of ketchup on top, here’s another great meatloaf recipe that you’ll love. It also has hard boiled eggs in the middle, which is pretty and fun. Enjoy!
- Preheat the oven to 350 degrees F. Lightly grease a loaf pan with coconut oil.
- Shred the onion and zucchini by using a food processor with a grating attachment.
- In a large bowl combine all of the ingredients. Mix well then press into the prepared pan.
- Bake for 60 minutes, or until cooked all the way through and lightly golden on the top. Liquid may accumulate around the loaf as it cooks, this is normal. Simply drain the liquid off once the loaf is fully cooked.
- Serve over a bed of roasted asparagus. Enjoy!