Zucchini Meatloaf

• Meat Loaf
• 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 lbs lean ground beef
• Topping
• 1 tablespoon packed brown sugar
• 2 tablespoons ketchup
• 1/2 teaspoon yellow mustard

1. Heat oven to 350.
2. In a large bowl, mix all meat loaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
3. Meanwhile, in a small bowl, mix all topping ingredients.
4. Remove meat loaf from the oven; pour off drippings. Spread topping over loaf. Return to the oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160. Let stand 5 minutes before serving for juices to set up.

eggs, zucchini, progresso plain bread crumbs, onion, salt, oregano, pepper, lean ground beef, topping, brown sugar, ketchup, yellow mustard

Taken from www.food.com/recipe/zucchini-meatloaf-195509 (may not work)