Zucchini Meatloaf

It's that time of year that zucchinis are in abundance in gardens here in the Pacific Northwest.  I am always looking for new ways to use up some of that zucchini.  This meatloaf is moist and delicious, and a great main dish.  Leftovers also make great meatloaf sandwiches for lunch.  If you want to use this recipe and roll the meat into meatballs for another tasty and healthy spin.  Great way to sneak those veggies in on your kiddos.

 For the meatloaf mix together:

• 1 cup zucchini, grated
• 1lb lean ground beef
• 1 egg
• 1/4 cup onion, chopped
• 1-2 cloves garlic, minced
• 1/2 cup bread crumbs, plain
• 1 t. worchestershire sauce 
• 1/4 tsp dried oregano leaves
• 1/2 tsp salt
• 1/8 tsp ground black pepper
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• Bake in a greased baking dish for 40 minutes at 350 degrees.  Mix up the toppings, spread over the top and bake for an additional 10-15 minutes. 
• TOPPING:
• 1 Tbsp ketchup
• 1/4 tsp mustard
• 1/2 Tbsp brown sugar
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