Okay, the name for this recipe is kind of lame. But, to be perfectly honest, I had no idea what else to call it. Pineapple-Zucchini Meatloaf? Guaranteed to ensure your kids will NOT eat it (and maybe your husband, too).
Now, having said that, the name is the only thing that isn’t absolutely wonderful about this meatloaf.
I live in a house with two meatloaf-loving males – I could make a meatloaf out of ground donkey and they’d probably suck it down (and I have a few readers who wouldn’t be surprised if I did). So I was pretty sure when I decided to throw a can of drained crushed pineapple that was languishing in my pantry along with some zucchini and bell peppers I needed to use before they were fit for nothing but the compost bin in with a couple of pounds grass-fed ground beef that they’d eat it. But I was not really prepared for the reception I got – it was promptly declared The Best Meatloaf We’ve Ever Eaten.
Coming from these two, that’s saying something.
On my own behalf, I have to say that this is, indeed, a really good meatloaf. The addition of the Maple Barbecue Sauce and gluten-free soy sauce helped give it that slightly exotic, Pacific Rim taste while keeping it a comforting and familiar. It’s really worth the purchase of zucchini, crushed pineapple and bell peppers if you don’t have them lying around the kitchen.
- 2 tablespoons ghee or clarified butter
- 1 small onion, diced
- 1/4 cup yellow bell pepper, diced
- 1/4 cup red bell pepper, diced
- 1/4 cup orange bell pepper, diced
- 2 pounds lean ground beef
- 2 large eggs, lightly beaten
- 1 8-ounce can crushed pineapple, drained
- 2 cups shredded zucchini
- 1/2 cup Maple Barbecue Sauce
- 1 tablespoon gluten-free tamari or soy sauce
- 1 teaspoon kosher sea salt
- 1 teaspoon freshly ground black pepper
- Preheat the oven to 350 F.
- Cook the onion and bell peppers in the ghee over medium heat until the vegetables are beginning to soften, about 5 minutes. Remove from the heat, set aside and allow to cool.
- Place the remaining ingredients in a large bowl; add the sautéed vegetables. Gently, but thoroughly mix with your hands until well-combined. Gently form a loaf shape in a 7″ x 11″ glass baking dish. Bake for 1 hour 15 minutes, or until the internal temperatures reaches 160 F.
- Allow to rest for 10 minutes before slicing and serving.
- Nutrition (per serving): 353 calories, 17.3g total fat, 156mg cholesterol, 800.4mg sodium, 824.8mg potassium, 16.3g carbohydrates, 1.6g fiber, 12.4g sugar, 34.6g protein