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.
Ingredients
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1 lb ground beef (or turkey)
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1 cup zucchini, shredded and squeezed dry
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1/2 cup sharp cheddar cheese, shredded
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1/4 cup grated Parmesan cheese
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1/2 cup breadcrumbs
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1 egg
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1/4 cup onion, finely chopped
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2 cloves garlic, minced
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1 tablespoon Worcestershire sauce
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1 teaspoon dried Italian herbs
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Salt and pepper, to taste
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Optional: ketchup or BBQ sauce glaze
Instructions
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Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper or lightly grease.
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In a large bowl, combine ground meat, shredded zucchini, cheddar, Parmesan, breadcrumbs, egg, onion, garlic, Worcestershire sauce, Italian herbs, salt, and pepper.
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Mix until just combined—avoid overmixing to keep it tender.
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Transfer mixture to the prepared loaf pan and shape into a loaf.
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If desired, spread ketchup or BBQ sauce over the top as a glaze.
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Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).
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Let rest for 10 minutes before slicing.
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Serve with mashed potatoes, gravy, or roasted vegetables.
Notes
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Squeeze excess moisture from zucchini to avoid sogginess.
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Swap breadcrumbs for almond flour for a low-carb version.
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Freezes well—wrap slices individually for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner / Main Dish / Comfort Food
- Method: Oven-Baked
- Cuisine: American
