Zucchini Meat Loaf

• 2 lb. ground beef
• 2 c. shredded zucchini, unpeeled
• 1 c. dry bread crumbs (I toast the bread)
• 1 tsp. Italian seasoning (I leave out but it gives added flavor)
• 1 Tbsp. chopped parsley (optional)
• 1 onion, finely chopped
• 2 tsp. beef bouillon or 2 cubes crushed and dissolved in 1 Tbsp. water
• 1/4 tsp. salt
• 1 c. milk
• 1 large egg, beaten

1. Combine
2. all
3. ingredients in large bowl; mix well.
4. Put into 9 x 5 x 3-inch loaf pan, or I use 2 quart casserole dish. Bake at 350u0b0
5. for 1 1/4 hours.
6. You may garnish with zucchini slices sprinkled
7. with
8. paprika
9. last
10. 10
11. minutes of baking. Makes
12. a pretty
13. dish.
14. Makes
15. delicious
16. sandwiches, if left over.
17. Very moist and tasty.
18. Makes 6 to 8 servings.
19. I freeze zucchini to make
20. this
21. year
22. round.
23. I
24. shred
25. or
26. grate raw zucchini and drain well and package 2 cups per package.

ground beef, zucchini, bread crumbs, italian seasoning, parsley, onion, beef bouillon, salt, milk, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=625486 (may not work)