Saturday, September 28, 2013

Zucchini Stuffed Meatloaf

I had an great night's sleep on Thursday night and it made such a difference. I was able to get up early on Friday, have an amazing breakfast, a successful conference call, go to the gym and do some plyos, treat myself to coffee, and make another batch of my coconut plantain muffins (recipe coming up next!!) all before I had to be back at school for our match. I also took pictures of the dinner I made the night before, which is the recipe I'd like to share with you today!! It is so quick to make and I am sure there are so many possibilities with this that I have yet to explore, but it's a good start and maybe it will inspire you to be creative and try your own variations :-)

Zucchini Stuffed Meatloaf

Zucchini Stuffed Meatloaf
Zucchini Stuffed Meatloaf

  • Approx. 1.5 lbs ground turkey or beef (mine was 94% lean)
  • 1 large onion, chopped
  • 1 medium zucchini (I used two halves of different colored zucchini)
  • 1 egg
  • Approx. 1 tbsp salt, plus more for vegetables
  • 2 tbsp Italian seasoning 
  • 1/4 cup parmesan (optional)

Zucchini Stuffed Meatloaf

  • In a mixing bowl, mix together the ground meat, chopped onion, egg, Italian seasoning, and salt.
  • Grease a non-stick meatloaf or bread pan, and place about half on the mixture inside the pan, pressing down in the middle to create a valley for the zucchini.
  • Cut zucchini in half lengthwise, and sprinkle with salt, pepper, and/or Parmesan. Place into the indent and press in slightly. 
  • Use the remainder of the ground meat to cover the top of the zucchini. Top the loaf with additional Parmesan if desired.
  • Bake for about 45-50 minutes on 350 degrees, covering if necessary. Increase temperature to 400 and bake for another 7-10 minutes to bronze.
Enjoy, get creative, and let me know what you think :-) Happy saturday everyone, and please remember to share the love!



  1. Looks amazing! I'm loving zucchini as of everything! :)

    1. Thanks me too!! Especially grilled zucchini yummm...

  2. Love this idea! The Italian seasoning was a bit heavy for me... going to lighten it up a little next time!

  3. Wow, this is nearly identical to my turkey burgers, sans the egg. You know though, fat is good for you so I use the regular (dark and light) ground turkey. It is so much better and moist.


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