Tomato Glazed Beef and Zucchini Meatloaf
Is there anything more quintessentially home-cooking than a perfectly baked meatloaf? With our Savory Meatloaf recipe, you’re just a few pantry staples away from a delicious dinner that promises to bring comfort to the table. This foolproof dish, richly flavored with Campbell’s® Condensed Tomato Soup, will leave everyone asking for seconds. Not only is it incredibly easy to prepare, but our simple steps ensure that even beginner cooks can achieve meatloaf mastery.
Ingredient
- 1/2 cup grated zucchini
- 1 large egg
- 1 can (10.75 ounces) Condensed Tomato Soup
- 2/3 cup panko breadcrumbs
- 1 small carrot, peeled and grated (about 1/2 cup)
- 1 tablespoon grated yellow onion
- 4 tablespoons chopped fresh parsley, divided
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound 90% extra lean ground beef
- 1 tablespoon cider vinegar
Direction
- Heat the oven to 375°F.
- Spread the zucchini between 2 layers of paper towels and press to squeeze out excess moisture.
- In a large bowl, beat the egg and 1/3 cup Campbell’s® Condensed Tomato Soup together with a fork. Add the panko, zucchini, grated carrot, onion, 2 tablespoons of the parsley, salt, and pepper to the bowl. With a silicone spatula, mix well to combine all the ingredients. Add the ground beef in walnut-size pieces to the bowl and mix with your hands until well blended.
- Form the meat into a football shape that is approximately 8- by 4-inches and place it in a shallow baking dish.
- In a small bowl (or in the can), mix the remaining soup with the vinegar. Set aside 1/4 cup to glaze the baked meatloaf. Spread the rest of the mixture over the meatloaf.
- Bake for 45 minutes. Remove and let rest for 10 minutes. Brush the reserved 1/4 cup soup mixture over the top, sprinkle with the remaining 2 tablespoons parsley, and serve.
