Homestyle Beef and Zucchini Meatloaf with Tomato Glaze

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 thick slices)
• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Total Time: 1 hour 30 minutes (includes 10 minutes resting)

Quick Ingredients

• 2 lb ground beef (80/20)
• 1 medium zucchini, finely diced (about 1 cup)
• 1 small yellow onion, finely diced (about 3/4 cup)
• 2 cloves garlic, minced
• 2 large eggs
• 3/4 cup plain breadcrumbs (or panko)
• 1/3 cup milk
• 2 tbsp Worcestershire sauce, divided
• 1 tbsp Dijon mustard
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika (optional but good)
• 1 tbsp neutral oil (for sautéing)
• Glaze: 1/2 cup ketchup + 2 tbsp packed brown sugar + 1 tbsp apple cider vinegar

Do This

• 1) Heat oven to 375°F. Line a rimmed baking sheet with foil; lightly oil it.
• 2) Salt diced zucchini lightly, squeeze in a towel to remove extra water, then set aside.
• 3) Sauté onion in oil 4–5 minutes; add garlic for 30 seconds. Cool slightly.
• 4) Mix breadcrumbs + milk; rest 2 minutes. Add eggs, seasonings, Worcestershire, Dijon.
• 5) Add beef, zucchini, and cooled onion/garlic; mix gently. Shape an 8 x 4-inch loaf on the sheet.
• 6) Bake 40 minutes. Brush with glaze; bake 15–25 minutes more to 160°F internal temp.
• 7) Rest 10 minutes, slice, and serve with extra glaze if you like.

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Why You’ll Love This Recipe

• Classic meatloaf flavor with a cozy tomato glaze, just like home cooking should be.
• Finely diced zucchini adds subtle moisture and tenderness without making the loaf taste like vegetables.
• No soggy texture because the zucchini is prepped to remove excess water.
• Great leftovers for sandwiches, meal prep, and easy weeknight dinners.

Grocery List

• Produce: 1 medium zucchini, 1 small yellow onion, 2 garlic cloves
• Meat: 2 lb ground beef (80/20 preferred for tenderness)
• Dairy: milk, 2 large eggs
• Pantry: plain breadcrumbs (or panko), ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, dried thyme, smoked paprika (optional), neutral oil

Full Ingredients

Meatloaf

• 2 lb ground beef (80/20)
• 1 medium zucchini, cut into very small dice (about 1/8-inch pieces; about 1 cup)
• 1 small yellow onion, finely diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1 tbsp neutral oil (avocado, canola, or vegetable oil)
• 3/4 cup plain breadcrumbs (or panko)
• 1/3 cup milk
• 2 large eggs
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 1 tsp smoked paprika (optional)

Tomato Glaze

• 1/2 cup ketchup
• 2 tbsp packed brown sugar
• 1 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Step-by-Step Instructions

Step 1: Preheat the oven and set up the pan

Arrange a rack in the center of the oven and preheat to 375°F (190°C). Line a rimmed baking sheet with foil (for easy cleanup) and lightly oil the foil. Shaping the loaf on a sheet pan (instead of a loaf pan) lets the edges brown and gives you more surface area for glaze.

Step 2: Prep the zucchini so it adds moisture, not wateriness

Finely dice the zucchini into very small pieces (about 1/8-inch). Place it in a bowl, sprinkle with a pinch of the measured salt, and let it sit for 5 minutes. Wrap the zucchini in a clean kitchen towel (or sturdy paper towels) and squeeze firmly over the sink to remove excess liquid.

This step is the secret to a tender meatloaf that still slices cleanly.

Step 3: Sauté the onion and garlic for a sweeter, softer meatloaf

Heat 1 tbsp neutral oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, 4–5 minutes. Add the minced garlic and cook 30 seconds more, just until fragrant.

Scrape into a bowl or plate and let it cool for about 5 minutes. (Hot onions can start to melt the fat in the beef too early, which can lead to a denser loaf.)

Step 4: Make the breadcrumb-milk mixture (panade)

In a large mixing bowl, combine 3/4 cup breadcrumbs and 1/3 cup milk. Let it stand for 2 minutes so the crumbs hydrate. This mixture helps the meatloaf stay tender and sliceable.

Step 5: Mix the meatloaf gently (do not overwork)

To the bowl with the panade, add 2 eggs, 1 tbsp Dijon, 1 tbsp Worcestershire, the remaining measured kosher salt, black pepper, dried thyme, and smoked paprika (if using). Mix until smooth.

Add the ground beef, squeezed zucchini, and cooled onion/garlic. Use your hands to mix just until evenly combined. Stop as soon as everything looks well distributed; overmixing can make meatloaf tough.

Step 6: Shape the loaf and bake

Turn the mixture onto the prepared baking sheet and shape into a loaf about 8 inches long and 4 inches wide, with an even thickness from end to end. A tidy, even loaf cooks evenly.

Bake at 375°F for 40 minutes.

Step 7: Glaze, finish baking, and rest before slicing

While the meatloaf bakes, whisk together the glaze: 1/2 cup ketchup, 2 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tbsp Worcestershire, 1/2 tsp garlic powder, and 1/4 tsp black pepper.

After the initial 40 minutes, remove the meatloaf and brush on a thick, even layer of glaze (use it all for a bold glazed top, or reserve a few tablespoons for serving). Return to the oven and bake 15–25 minutes more, until an instant-read thermometer inserted in the center reads 160°F (71°C).

Let the meatloaf rest for 10 minutes before slicing. Resting helps the juices redistribute so the slices stay moist instead of falling apart.

Pro Tips

• Dice the zucchini small. Tiny pieces disappear into the meatloaf and boost tenderness without a noticeable “zucchini” bite.
• Squeeze out the zucchini well. You want gentle moisture, not extra liquid that steams the loaf.
• Use an instant-read thermometer. Pull at 160°F for food safety and the best texture.
• Mix with your hands, lightly. Stop as soon as it comes together; overmixing makes a tight, rubbery loaf.
• Sheet pan over loaf pan. Better browning, more glaze coverage, and less chance of a greasy “boil” in the pan.

Variations

• BBQ glaze: Replace ketchup with 1/2 cup barbecue sauce and swap vinegar for 1 tsp yellow mustard for a tangier finish.
• Cheddar-stuffed: Press a channel down the center and fill with 3/4 cup shredded sharp cheddar; pinch the meat back over the top before baking.
• Half beef, half pork: Use 1 lb ground beef + 1 lb ground pork for extra richness and a very tender slice.

Storage & Make-Ahead

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days.

Freeze: Wrap individual slices tightly and freeze up to 3 months. Thaw overnight in the fridge.

Reheat: Warm slices in a covered baking dish at 325°F for about 15 minutes (add a spoonful of water or extra glaze to keep things moist), or microwave gently in short bursts.

Make-ahead: You can mix and shape the loaf up to 24 hours ahead. Cover and refrigerate on the baking sheet. Let it sit at room temperature for 20 minutes before baking, then bake as directed. Mix the glaze up to 3 days ahead and refrigerate.

Nutrition (per serving)

Approximate, based on 8 servings: 380 calories, 27 g protein, 22 g fat, 17 g carbohydrates, 1 g fiber, 7 g sugar, 720 mg sodium.