Ingredients
2
eggs, slightly beaten
2
cups shredded zucchini (1 large or 2 small)
1/3
cup Progresso™ plain bread crumbs
1/3
cup chopped onion
1
teaspoon salt
1/2
teaspoon dried oregano leaves
1/4
teaspoon pepper
1 1/2
lb lean (at least 80%) ground beef
1
tablespoon packed brown sugar
2
tablespoons ketchup
1/2
teaspoon yellow mustard
Preparation
Heat oven to 350°F. In large bowl, mix all meatloaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
Meanwhile, in small bowl, mix all topping ingredients.
Remove meatloaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F. Let stand 5 minutes before serving.
