Layered Zucchini Cheddar Meatloaf

Food history is full of surprises. The history of meatloaf, a North American staple, offers more than a trip down culinary lane. It provides a glimpse into how advances in technology have shaped the way we eat and prepare food today.

It turns out, the idea of mixing meat with a tenderizing filler traces back to the 4th & 5th century AD, when a Roman cookbook presented a recipe for patties made of chopped meat, bread & wine. But it wasn’t until the late 1800’s that American meatloaf was born, inspired by recipes offered by manufactures of the newly invented meat grinder.

In the 1940’s, WWII rationing spawned meat-free loaves, whereas postwar creativity in the 1950’s & ’60’s produced the likes of Bacon-Dill Meatloaf. In the 1970’s & ’80’s, veal, pork & beef ‘meatloaf mix’ came into vogue. In the 1990’s, restaurateurs marketed upscale versions and today, innovations continue as loaves are stuffed, wrapped or laced with international flavors.

When we cook meatloaf, we’re connected to something bigger: a tradition, a time line. Meatloaf is elemental. It’s enduring, served without undue fuss or expensive implements …. comfort food without a doubt.

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Layered Zucchini Cheddar Meatloaf

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Cuisine

American

Keyword

layered zucchini cheddar meatloaf

Servings

MetricUS Imperial

Ingredients

• 1 cup tomato sauce
• 1 tsp EACH dried oregano & basil
• 1/4 tsp garlic powder
• 454 gm lean ground beef
• 3 slices whole-wheat bread
• 1 large egg white
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup zucchini, shredded & squeezed dry
• 100 gm smoked cheddar, shredded
• 1 Tbsp Parmesan cheese, grated

Cuisine American Keyword layered zucchini cheddar meatloaf Servings MetricUS Imperial Ingredients 1 cup tomato sauce 1 tsp EACH dried oregano & basil 1/4 tsp garlic powder 454 gm lean ground beef 3 slices whole-wheat bread 1 large egg white 1/2 tsp salt 1/4 tsp pepper 1 cup zucchini, shredded & squeezed dry 100 gm smoked cheddar, shredded 1 Tbsp Parmesan cheese, grated

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 350 F.
2. In a small bowl, combine tomato sauce, oregano, basil & garlic powder.
3. In a bowl, combine beef, bread crumbs, egg white, salt, pepper & HALF of the tomato sauce mixture; mix well.
4. Divide meat in half. On a sheet of wax paper, form 2 rectangles each about 8 X 10-inches. Spread zucchini over half of each rectangle. Divide cheese & sprinkle over zucchini, still covering only half the meat. Fold the meat over so that zucchini & cheese are inside. Pinch edges of meat to seal.
5. Place layered meat loaves on top of each other then place on a rack in a shallow baking pan. Top with remaining tomato sauce & sprinkle with Parmesan cheese.
6. Bake uncovered for about 1 1/2 hrs. or until meat is cooked. Allow to stand 5-10 minutes before slicing.