Recipe Review: Crock-Pot Italian Zucchini Meatloaf

reviewYesterday, I got adventurous! Hubby and I aren’t the best fans of most vegetables. Well…any vegetable really. So trying a new recipe that calls for vegetables is a bit daunting, to say the least.

Will we like it? Will we be able to taste it? Will it taste okay if we can taste it?

So this weekend while we were planning our menu for the coming week, I flipped through my Low Carb/Keto Pinterest board where I save all the recipes that intrigue me enough to try someday. I found this recipe which looked promising. Well, except the part where it calls for a cup of grated zucchini.

We braved the produce section on Sunday morning, not just for our guinea pigs, but to find the perfect zucchini and a little container of semi-fresh chopped parsley. I found both. Damn. Now, I really did have to make this meatloaf.

Thankfully, putting it together was not at all difficult or complicated. Squeezing the liquid out of the grated zucchini was the most harrowing part of the experience, and even that was pretty simple. I grated the veg, scooped it up and squeezed until I couldn’t squeeze any more liquid out, then tossed it in my mixing bowl with the meat, eggs, parsley, parmesan, minced garlic, dried onion and Italian seasoning. Okay, so I didn’t follow the recipe exactly, but I rarely do.

All in all, putting it together took me less than 15 minutes from fridge to slow cooker pot. That does not include clean-up, which I left for hubby (that wonderful man who knew I was running late and offered to take care of the mess I made of the kitchen. I love him so much!)

What I didn’t know was that as soon as I left, he threw on some Tony Chachere’s Creole seasoning before turning it on!

Now it calls for ketchup for the topping, but neither of us like ketchup on our meatloaf. Gasp! Heathens, I know. We prefer to put gravy on our regular meatloaf, but I wasn’t sure how this was going to taste, let alone how it would taste with gravy, so when I got home, I fished it out of the pot and topped it with some shredded mozzarella.

It says it makes 10 servings. I suppose it might if a serving is tiny and you’re eating it with a side, but we like hearty servings around here! So, since there were three of us eating, I cut it into fourths and put one aside to bring for my lunch.

Dun dun dun! It was time to try it. Wow! It was SO good. It tasted like Italian meatloaf! Simple as that. Neither hubby or I could even taste the zucchini, and we were seriously trying. There was no zucchini texture or flavor in there. But I know it was in there!

Wow! It was SO good. It tasted like Italian meatloaf! Simple as that. Neither hubby or I could even taste the zucchini, and we were seriously trying. There was no zucchini texture or flavor in there. But I know it was in there!

It came out a tiny bit on the dry side, which hubby fixed by adding a little bit of ketchup to his. I was fine without, but next time I think I might try adding maybe a half cup of marinara as the topping with the mozzarella.

It even held up next day as a nice lunch! All in all, I think this one was a success and we’ll be adding it to our rotation of healthy, low carb, slow cooker meals.

Liked it? Hated it? Let me know!