Zucchini Meatloaf

I originally posted this on my other blog for a Works for me Wednesday. I am always happy to find recipes to use up our Zucchini. I found this recipe for Zucchini meat loaf in one of those Pillsbury cookbooks you can buy at the check out at the grocery store. I made it on Sunday and it was a hit. I've also included some tips that make meat loaf making easier at my house.

Zucchini Meat Loaf
2 eggs, slightly beaten
2 cups shredded zucchini (1 large or 2 small)
½ cup bread crumbs*
1/3 cup chopped onion
1 teaspoon salt
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 ½ pounds lean ground beef

TOPPING
1 tablespoon packed brown sugar
2 tablespoons ketchup
½ teaspoon yellow mustard

1. Heat oven to 350 degrees F. In large bowl, mix all meat loaf ingredients until well blended**. Press mixture into ungreased 9 ½ inch deep-dish glass pie plate***. Bake 35 minutes.
2. Meanwhile, in small bowl, mix all topping ingredients.
3. Remove meat loaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160 degrees F. Let stand 5 minutes before serving.

* I have found a quick way to get bread crumbs if you don’t have them on hand. Take one or two slices of bread and toast them in the toaster. Then place in the refrigerator for a few minutes to cool. Then place in blender to make crumbs.
** I use my kitchen aide mixer to mix my meat loaf. That way I don’t have to get my hands all gooey or get raw hamburger under my fingernails. Eeewwww!
*** The Pillsbury cookbook recommends baking the meat loaf in a shallow pie plate takes less time than baking it in a loaf shape. Dinner can be on the table more quickly.

Peanut butter bars

These bars are perfect for hitting the spot when you just GOTTA have chocolate and/or peanut butter. Just be careful not to eat the whole pan yourself. Now don't get discouraged by the list of ingredients or the directions, they really aren't that difficult. Plus they are sooooo worth the effort.

Peanut Butter Bars
Preheat oven to 350.
For crust cream together:
1/2 c peanut butter
1/2 c butter or margarine
1/2 c sugar
1/2 c brown sugar
1 egg
Then Add:
1 c flour
1/2 tsp baking soda
1/4 tsp salt
1 c oatmeal
Spread in greased 9X13 pan. Bake for 15 minutes. Cool completely in pan. Spread with peanut butter spread and chocolate icing.

Peanut Butter Spread:
Combine:2/3 c powdered sugar
1/2 c peanut butter (Creamy)
2 Tbls milk
Spread over cooled cookie.

Chocolate icing:
Microwave in glass bowl just until boiling
2 Tbls butter
1 heaping tablespoon cocoa
2 Tbls milk
Mix well and whisk in
1c + 2Tbls powdered sugar
1/2 t vanilla
Spread over PB layer with rubber spatula.

I keep these in the refrigerator for two reasons, 1) they cut easier when they are cold and 2) I don't eat them as fast if I don't have to look at them on the counter all the time. lol