Sage Zucchini Meatloaf

In honor of my MIL as she liked to be called I wanted to share this recipe for Meatloaf. When I first met Louise I did not know how to cook meat, as a strict vegetarian ( now a peskitarian) I learned from the master. She told me that Meatloaf was something every woman should know how to make because it was easy and men love it.

I spruced up the recipe a bit to accomadate the abundance of sage we have growing in our herb garden. If you don’t care for sage try another herb, basil, oregano or chives would also work nicely.

Sage & Zucchini Meatloaf

In a bowl combine the following:

Package of Turkey or Beef Ground 

1 1/2 cup bread crumbs

Use a shredder to shred one small zucchini into a pan with a clove of garlic and drizzle of olive oil. Cook until zucchini is slightly transparent.

Combine cooked zucchni mixture into the bowl with the meat and breadcrumbs.

Add :

Salt & Pepper

1  egg

1/4 cup of ketchup ( to jazz up a more add seafood sauce instead as it contains horseradish)

6 Fresh Sage leaves

Roughly chop sage and spoon into the bowl with the rest of the mixture. Place the mixture into a small bread pan. For a decorative effect slice some zucchini and lay atop of meat mixture.

Bake at 375 for 40 mintutes and brown. Slice and serve with ketchup. Enjoy!



Happy Birthday Louise, we miss you.


2 responses to “Sage Zucchini Meatloaf

  1. Sprinkle the salt, black pepper, red pepper, parsley, rosemary, thyme, and sage around, and over the roast. Seafood Recipe

  2. Kolbi Cumbo-Lynn

    so sweet 🙂

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