Name: Cheddar Parmesan Zucchini Meatloaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 lb ground beef (or turkey); 1 cup zucchini, shredded and squeezed dry; 1/2 cup sharp cheddar cheese, shredded; 1/4 cup grated Parmesan cheese; 1/2 cup breadcrumbs; 1 egg; 1/4 cup onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon Worcestershire sauce; 1 teaspoon dried Italian herbs; Salt and pepper, to taste; Optional: ketchup or BBQ sauce glaze

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Cheddar Parmesan Zucchini Meatloaf is a cheesy, veggie-packed spin on the classic comfort food. Moist and flavorful, this meatloaf blends sharp cheddar, nutty Parmesan, and shredded zucchini for a rich, juicy texture that’s both satisfying and wholesome. It’s the perfect meal for busy weeknights, family dinners, or a cozy weekend spread.

Why You’ll Love This Recipe

This meatloaf offers everything you love about a classic, with a few smart upgrades. The addition of zucchini keeps it incredibly moist while sneaking in some extra vegetables—great for picky eaters. The blend of cheddar and Parmesan adds depth and cheesiness in every bite, and the Italian herbs bring it all together with warm, savory notes. Easy to prep, customizable, and oven-baked with a crisp top and tender center, this dish is as comforting as it is nutritious.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

ground beef (or turkey)
zucchini, shredded and squeezed dry
sharp cheddar cheese, shredded
grated Parmesan cheese
breadcrumbs
egg
onion, finely chopped
garlic, minced
Worcestershire sauce
dried Italian herbs
salt and pepper
optional: ketchup or BBQ sauce (for glaze)

directions

Preheat the oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease it.
In a large bowl, combine the ground meat, shredded and squeezed-dry zucchini, cheddar, Parmesan, breadcrumbs, egg, onion, garlic, Worcestershire sauce, Italian herbs, salt, and pepper.
Mix just until combined. Avoid overmixing to keep the meatloaf tender.
Transfer the mixture to the prepared loaf pan and shape into a loaf.
If desired, spread a thin layer of ketchup or BBQ sauce over the top for a traditional glaze.
Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
Remove from the oven and let rest for 10 minutes before slicing.
Serve warm with mashed potatoes, gravy, or roasted vegetables.

Servings and timing

Servings: 6 slices
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Calories per Serving: Approximately 320 kcal

Variations

Spicy Kick: Add red pepper flakes or diced jalapeños to the mix for heat.
Low-Carb Version: Substitute almond flour or crushed pork rinds for breadcrumbs.
Different Cheese: Try pepper jack or smoked Gouda for a unique flavor profile.
Mini Meatloaves: Form into muffin tins for individual portions and faster cooking time.
Herb Swaps: Use fresh parsley or basil instead of dried Italian seasoning.

storage/reheating

Store leftover meatloaf in an airtight container in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F (175°C) for about 10–12 minutes or in the microwave for 1–2 minutes until heated through. This meatloaf also freezes well: wrap slices individually and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use ground turkey instead of beef?

Yes, ground turkey works well and results in a lighter meatloaf. Just be sure to use a bit of oil or extra cheese for moisture.

Do I have to squeeze the zucchini?

Yes, squeezing the zucchini removes excess moisture and prevents the meatloaf from becoming soggy.

What can I use instead of breadcrumbs?

Crushed crackers, rolled oats, almond flour, or even cooked rice can be used as a substitute.

Can I make this meatloaf ahead of time?

Absolutely. Prepare and shape the meatloaf, then refrigerate it uncooked for up to 24 hours before baking.

How do I know when the meatloaf is done?

Use a meat thermometer to check that the internal temperature reaches 160°F (71°C).

Can I skip the glaze?

Yes, the glaze is optional. The meatloaf is flavorful on its own, but the glaze adds a traditional finishing touch.

Is this meatloaf gluten-free?

Not as written, but it can be made gluten-free by using certified gluten-free breadcrumbs or substitutes.

What type of zucchini should I use?

Standard green zucchini is perfect. Just grate it finely and remove as much water as possible.

Can I add other vegetables?

Yes, finely chopped mushrooms, bell peppers, or spinach can be added to boost nutrition and flavor.

What sides pair well with this dish?

Mashed potatoes, roasted carrots, green beans, or a fresh salad are all excellent choices.

Conclusion

Cheddar Parmesan Zucchini Meatloaf is a cheesy, moist, and savory twist on a beloved classic. With its flavorful blend of herbs, cheese, and hidden veggies, it’s a smart and satisfying meal the whole family will enjoy. Whether you’re serving it fresh from the oven or enjoying leftovers the next day, this meatloaf delivers comfort and nutrition in every bite.

Cheddar Parmesan Zucchini Meatloaf

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Author: Mari
Total Time: 1 hour 5 minutes
Yield: 6 slices

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Description

This Cheddar Parmesan Zucchini Meatloaf is a cheesy, moist, and veggie-packed twist on the classic comfort food. Loaded with sharp cheddar, Parmesan, and shredded zucchini, it’s oven-baked to juicy perfection with a golden crust. Great for family dinners, leftovers, or meal prep, it’s a delicious way to sneak in extra veggies.

Instructions

Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease.
In a large bowl, combine ground meat, shredded zucchini, cheddar, Parmesan, breadcrumbs, egg, onion, garlic, Worcestershire sauce, Italian herbs, salt, and pepper.
Mix until just combined—avoid overmixing to keep it tender.
Transfer mixture to the prepared loaf pan and shape into a loaf.
If desired, spread ketchup or BBQ sauce over the top as a glaze.
Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
Let rest for 10 minutes before slicing.