- 1pound lean ground beef or buffalo
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 egg, lightly beaten
- 1 small zucchini, shredded and pressed*
- 1/2 can tomato paste
- 2 slices high quality bacon (preferably organic and no nitrates), chopped
- 1/4cup ½ “cubed mozzarella, gouda or cheddar cheese
- 1/2teaspoon sea salt
- 1/4teaspoon ground black pepper
- 3tablespoon ketchup
*Zucchini naturally contains a lot of water which you want to avoid adding to meatloaf. You will need to press the liquid out of the raw shredded zucchini by placing in a colander to drain and then pressing between your hands to eliminate all liquid.
I have made this grain-free by substituting the shredded zucchini for breadcrumbs. You won’t miss the breadcrumbs, I promise, and your heart (and hips) will thank you!
I love to serve this with mashed “fotatoes”, using cauliflower as a substitute for mashed potatoes. It is a great way to sneak in another super-for-you veggie. Here is the recipe:
For mashed fotatoes:
1 head cauliflower, core trimmed off
1 tablespoon butter
¼ cup cream or whole milk
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon chives, chopped, optional
Place the cauliflower in a steamer over a saucepan filled with 1 cup water. Cover and steam for about 5 minutes until fork tender. Transfer cauliflower to a blender or food processor. Add in the butter and following 3 ingredients (through black pepper). Blend on high until combined. Add more cream or milk, as needed, for the consistency you want. Stir in chopped chives. Keep warm until ready to serve.