Cheesy Zucchini Bacon Meatloaf
15
Minutes
Prep Time
60
Minutes
Cooking Time
75
Minutes
Total Time
10
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Zucchini Veggie Sheets
- 1 Cup Harvest Fresh Cipolline onions, finely chopped
- 2 Lbs. Ground meat mix (veal, pork, beef)
- 2 Large Eggs, lightly beaten
- ¾ Cup Panko Breadcrumbs
- ½ Cup Parmesan cheese, grated
- ½ Cup Tomato Sauce, cooked
- ½ Red Bell pepper, finely chopped
- 3 cloves garlic, minced
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp parsley, chopped
- 1 Block Mozzarella Cheese, 8 slices
- 10-12 Slices Provolone Cheese
- 6 Slices Bacon
- 2 Tsp Italian Seasoning
- Salt to taste
Directions
- Preheat oven to 350 degrees. Spray Bundt pan with cooking spray.
- In a large bowl, add ground meat, panko, parmesan, eggs, tomato sauce, red pepper, onions, garlic, salt, Italian seasoning, parsley, and Worcestershire sauce. Mix until fully combined.
- In Bundt Pan, add half of the meat mixture, top with provolone cheese, and add remaining meat mixture spreading evenly on top.
- Bake for 45 minutes, remove from oven, then add foil on a baking sheet.
- Using oven mitts, flip meatloaf in the centre of a baking sheet.
- Top with Zucchini Sheets, Bacon and Mozzarella Slices. Place in oven for an additional 15 minutes, until zucchini and bacon has cooked, and cheese has melted. Remove from heat and let cool for 10 minutes, then ready to serve.
What You Need
