Tomato Glazed Beef and Zucchini Meatloaf - Campbell's

Tomato Glazed Beef and Zucchini Meatloaf - Campbell's

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

Yields

4

Directions

  1. Preheat the oven to 375F. Spread the zucchini between 2 layers of paper towels and press to squeeze out excess moisture
  2. In a large bowl, beat egg and 1/3 cup Campbell’s® Condensed Tomato Soup together. Add panko, zucchini, grated carrot, onion, 2 tablespoons of parsley, salt, and pepper. Mix well to combine all the ingredients. Add ground beef tmix with your hands
  3. Form the meat into a football shape that is approximately 8- by 4-inches and place it in a shallow baking dish
  4. In a small bowl (or in the can), mix the remaining soup with the vinegar. Set aside 1/4 cup to glaze the baked meatloaf. Spread the rest of the mixture over the meatloaf
  5. Bake for 45 minutes. Remove and let rest for 10 minutes. Brush the reserved 1/4 cup soup mixture over the top, sprinkle with the remaining 2 tablespoons parsley, and serve!

Ingredients

  • 1/2 cup grated zucchini
  • 1 large egg
  • 1 can (10.75 ounces) Campbell’s Condensed Tomato Soup
  • 2/3 cup panko breadcrumbs
  • 1 small carrot, peeled and grated
  • 1 tbsp grated yellow onion
  • 4 tbsp chopped fresh parsley, divided
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 lb 90% extra lean ground beef
  • 1 tbsp cider vinegar