Backyard Farms Meatloaf
- Prep Time: 30 minutes
- Cooking Time: 45 minutes
- Serves 8
1 cup cut in half Backyard Farms cocktail tomatoes
1 medium red onion, peeled and diced
2 cloves garlic, minced
1 cup packed shredded zucchini
1 large egg, lightly beaten with a fork
2 pounds ground chuck
3 tablespoons minced fresh parsley
1 heaping tablespoon spicy mustard
1-1/2 cups shredded cheddar cheese
Salt to taste
Grinding black pepper
This tasty meatloaf gets added flavor from Backyard Farms roasted cocktail tomatoes and moistness from the zucchini. Great the next day for sandwiches too!
-- Mary Ann Esposito
Preheat oven to 350F
Toss the tomatoes with 1 tablespoon of the olive oil and spread them out on a non-stick rimmed baking pan. Bake for 20 minutes or until the tomatoes have collapsed slightly. Transfer to a dish. Set baking sheet aside.
Pour 2 tablespoons of olive oil into a sauté pan and cook the onion until it begins to wilt. Stir in the garlic and zucchini and cook for 3 to 4 minutes or until the zucchini starts to soften. Add the reserved roasted tomatoes and mix well. Season with salt and pepper and transfer the mixture to a bowl. Set aside.
In a separate bowl combine the ground chuck with the egg, parsley, and mustard. Add the tomato and zucchini mixture and combine well. Season with salt and pepper. Place the mixture on the baking sheet used to bake the tomatoes and form it into a loaf about 8 x 4 inches.
Bake for 35 to 45 minutes or until an instant read thermometer registers 160F; five minutes before the meatloaf is done, scatter the cheese over the top and allow it to melt.
Let meatloaf rest covered for 5 to 10 minutes before cutting into slices.
Recipe prepared for Backyard Farms by Mary Ann Esposito.