Awesome Zucchini-Layered Meat Loaf
Zucchini-Layered Meat Loaf recipe
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
meat loaf mix
|
* | |
| ½ | cup |
swiss cheese
|
*
|
| ½ | cup |
zucchini
sliced |
|
| 2 | tablespoons |
pimentos
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
meat loaf mix
|
* |
| 118 | ml |
swiss cheese
|
*
|
| 118 | ml |
zucchini
sliced |
|
| 3E+1 | ml |
pimentos
chopped |
|
Directions
Prepare the basic meat loaf -- except spread ⅓ of the mixture evenly in an ungreased loaf pan, 9x5x3-inches.
Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within ½ inch of all sides of the pan.
Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan.
Omit the ketchup and bake, uncovered, for 1¼ hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices.
Serve on a heated platter.
