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Zucchini Ranch Meatloaf

Zucchini Ranch Meatloaf

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Nashville Nosher

Nashville Nosher

This meatloaf is moist, delicious, and a great way to sneak in some vegetables to your weekday dinners. Feel free to use whatever combination of meats based on your personal tastes or what's on sale at the supermarket. This is an often-requested recipe in my house and my husband still doesn't know about the zucchini in this recipe!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 18.6 g
  • 29%
  • Carbs:
  • 16.6g
  • 5%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 702 mg
  • 28%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Mix the ground beef, ground turkey, zucchini, onions, green bell pepper, egg, Worcestershire sauce, Cheddar cheese, bread crumbs, and ranch dressing mix until well combined. Form the mixture into a loaf in the middle of the prepared baking dish.
  3. Stir together the ketchup and steak sauce in a small bowl. Pour the sauce over the top of the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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Reviews

KTANNER4
46

KTANNER4

9/16/2010

I made this exactly as written. Let me start by saying I am not a meatloaf fan, but my guys requested it, and I knew I had to find something that wasn't your standard fare. This recipe is definitely a keeper with fantastic flavor, moist and plenty of leftovers. I made one big loaf and cooked for an hour and 10 minutes just to make sure it was cooked thru.

Stephanie
31

Stephanie

6/22/2011

I didn't have a packet of ranch seasoning, so I used about a cup of ranch dressing and about 1/4 cup extra bread crumbs. It tasted wonderful! I was short on time, and since this makes such a huge meat loaf I separated it into 4 small ones and cooked two of them for 35 minutes and did the other two while we ate. Me and my three young'ns ate one of them and saved one in the fridge for tomorrow. The other two are going in the freezer. Great recipe! Definitely a keeper!

mljohnson
23

mljohnson

9/24/2010

I made this to the T, and my husband said it was one of the best meatloaf's he has ever had. I was sure that my most picky eater wouldn't even touch it and she even asked for seconds.

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