Maple Glazed Meatloaf Stuffed With Zucchini

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Average Rating: 5 | Rated By: 1 users

This recipe incorporates some classic meatloaf ingredients without the egg and breadcrumbs. I have added a little maple syrup for sweetness and stuffed it with zucchini. The zucchini is perfectly cooked with a little crunch and the bacon nicely finishes the maple crust. This recipe is truly a winner!

Serves 6 family style


  • 1 lb. organic lean ground chicken
  • 1 lb. lean ground pork
  • 1 tbsp. organic GF paprika
  • 1 tbsp. organic dried GF basil leaves
  • 1 tsp. sea salt
  • 3 garlic cloves, minced
  • ΒΌ cup organic GF ketchup
  • 1 tbsp. pure maple syrup
  • 1 tbsp. organic GF apple cider
  • 1 slice GF bacon
  • 1 medium size organic zucchini, cut in half lengthwise
  • For the glaze ~ 2 tbsp. pure maple syrup + 1 tbsp. GF tamari sauce, mix together
  • Instructions

  • Preheat oven to 375 F
  • In a large bowl add all loaf ingredients except zucchini and combine well
  • Place loaf mix on parchment paper and with spatula spread into 10 by 10 inch square, place zucchini in the middle and roll into a log. Using the same parchment paper place the loaf onto a baking sheet
  • Brush the top using half the glaze and top with bacon. Bake at 375 F for 45 minutes, brush with remainder of glaze, increase oven to 425 F and bake 10 more minutes.
  • Rest for 10 minutes before slicing. To serve, place loaf on a warm serving platter and drizzle with the glaze. Serve with steamed vegetables, yam mash or a salad.

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