Zucchini Meatloaf with Apricot Glaze | Garden to Table Recipe

Fresh Garden to Table | Zucchini Meatloaf with Apricot Glaze

This zucchini meatloaf with apricot glaze is not only healthy it’s full-blown comfort food and has become a true favourite in our home.

Truth be told, I never liked meatloaf. We’ve all had that meatloaf at some point in our lives, and the thought of ever eating it again didn’t exactly bring pleasant images to mind. Fast forward a few years to a dinner at a friend’s house, where our lovely host served meatloaf. Being the appreciative and grateful guest that I am, I ate it.

To my surprise, my kids inhaled it and politely asked for seconds. Added bonus my husband and I really, really enjoyed it too. Parents (and grandparents) know that finding a healthy recipe that kids genuinely rave about is always a win, so do yourself a favour, like I did, and add this one to your recipe box. You won’t regret it.

Fresh garden tip: We grow most of our own vegetables in our square-foot garden and make this meatloaf year-round using zucchini from our garden. A handy trick is to shred and freeze fresh zucchini so you can enjoy recipes like this all winter long. When our peppers and carrots are ripe and our onions are ready, we add those in as well. We’ll often pick up fresh corn from a local farmer too. If you don’t have access to homegrown vegetables, locally grown produce from a farmers’ market or independent grocery store makes a noticeable difference you really can taste the freshness in the final dish.

Ingredients

Meatloaf

2 free-range farm-fresh eggs
2 cups shredded zucchini, washed (1 large or 2 small)
1/3 cup Italian bread crumbs
1/3 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef (ground turkey works well too)

Apricot Glaze

1 cup apricot preserves (we prefer a lower-sugar option)
1/4 cup brown sugar
2 tablespoons ketchup (add more if you really love ketchup)

Instructions

Heat oven to 350°F.

In a large bowl, mix all meatloaf ingredients until well blended. Press mixture into a loaf pan — no need to grease the pan. Bake for 35 minutes.

While the meatloaf is cooking, combine all apricot glaze ingredients in a small pot and warm gently.

Remove meatloaf from the oven and carefully pour off any drippings. Spread the apricot glaze evenly over the top.

Return to the oven and bake for an additional 10 to 15 minutes, or until the centre is fully cooked and a meat thermometer reads 160°F.

Let stand for 5 minutes before slicing and serving.

Feel free to add fresh carrots, corn, or peppers — they’re all delicious in this recipe. If you’re feeling adventurous, cubes of feta or mozzarella are a fun addition too.

Enjoy!

~ Natalie

P.S. This recipe doubles beautifully, so don’t hesitate to make extra. It also makes great leftovers for school lunches the next day.