I LOVE zucchini so every year I plant several hills in the garden. As the weather warms and the plants grow larger I find myself checking the plants daily, waiting for the first blossom. To say that I look forward to zucchini with great anticipation is an understatement.
As I wait for the plants to bear, I begin thinking of the many recipes that I make each year. I also like to try one or two new recipes each year as well.
This year the newest recipes are Zucchini Meatloaf and Zucchini Burgers (Not Vegetarian).
My new trick to making the juiciest burgers and meatloaves EVER is adding grated zucchini! You won’t believe how such a small change can make your burgers and meatloaves so juicy, and the flavor is delicious. It’s also a great way to get picky eaters to eat more veggies!
They are healthy, easy and and perfect for quick dinners any night of the week. Serve them with some fries and you’ve got a dinner that whole family will love.
The burgers can be grilled or cooked indoors. You can make the patties and grill them right away or make them ahead and keep them refrigerated so they hold their shape. You can also freeze the burgers and thaw them right on the grill.
The meatloaf is easy to whip up – mix all the ingredients, shape it into a loaf, and bake!
I’ve always enjoyed mixing beef and pork in meatloaves. The combination not only gives the meatloaf a flavor boost, but it also adds tenderness to the texture.
When you add zucchini to that delicious combination, you’ve got the moistest, juiciest meatloaf ever! I’m not sure moistest is a word, but once you taste it I know you’ll agree.
This recipe can be made into two loaves so you can have one to eat and one to freeze. After baking, you can freeze it whole or sliced. Slicing it is nice in case you only need a serving or two at a time. Wrap the slices individually and freeze. To reheat, thaw it overnight and reheat.
