Zucchini Meat Loaf

• FOR THE MEATLOAF
• 2 eggs, slightly beaten
• 2 cups zucchini, shredded
• 1 cup plain breadcrumbs
• 1/3 cup onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon oregano leaves, dried
• 1/4 teaspoon pepper
• 1 1/2 lbs ground beef
• FOR THE GLAZE
• 1 tablespoon brown sugar, packed
• 2 tablespoons ketchup
• 1/8 teaspoon ground ginger
• 1/8 teaspoon cumin

1. Preheat oven to 350 degrees.
2. In a large bowl, mix all the meatloaf ingredients until well blended, then press this mixture into an ungreased 9 1/2 inch deep dish glass pie plate.
3. Bake for 35 minutes.
4. Meanwhile, in a small bowl, mix all the topping ingredients well.
5. After the 35 minutes remove meatloaf from the oven, and pour topping on the meatloaf, spreading evenly.
6. Return the meatloaf to oven, and bake an additional 10-15 minutes or until thoroughly cooked in center, and a meat thermometer reads 160 degrees.
7. Let stand 5 minutes before serving.

meatloaf, eggs, zucchini, breadcrumbs, onion, salt, oregano, pepper, ground beef, glaze, brown sugar, ketchup, ground ginger, cumin

Taken from www.food.com/recipe/zucchini-meat-loaf-461086 (may not work)