Zucchini Meatloaf

Shredded zucchini makes this everyday meatloaf incredibly moist and tender.

2 large eggs, slightly beaten
3 cups shredded zucchini, 1 large or 2 small
1/3 cup plain bread crumbs
1/3 cup chopped onion
1 tsp salt
1/2 tsp dried oregano leaves
1/4 tsp pepper
1 pound lean ground beef, at least 80%
1/2 pound lean ground pork
1 Tbsp packed brown sugar
2 Tbsp ketchup
1/2 tsp yellow mustard

Heat oven to 350°F. In large bowl, mix all meatloaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes. If dividing into two portions, use 6-inch pie plates. Line one with plastic wrap, freeze, then remove from diah and package for freezer storage. Bake thawed meatloaf 25 minutes.
Meanwhile, in small bowl, mix all topping ingredients.
Remove meatloaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F. Let stand 5 minutes before serving.

Servings: 8