Here’s the thing. If it can’t be made with 15 minutes of prep time while a baby is crying in the background, it’s not really getting made in this house right now. That means, sadly, very few new, intricate or exciting recipes are being tested in my kitchen. On the upside, it also means we’re having lots of our tried and true favorites and lots of simple preparations that really highlight the star ingredient(s). And if there ever were a tried and true recipe in my repertoire, it’s got to be meatloaf.
I think I’ve tried more meatloaf recipes than hairstyles in my life (and considering I was a teenager when perms were in style, that’s saying something). Even now, they’re more like handbags than recipes to me. There’s my every day one, my formal one, my summer one, and the one I just couldn’t say no to even though I had no use for it. Ina Garten makes one of my favorites for those days that I have time to stand over the stove for a little while. I haven’t had one of those days in awhile, though, so this recipe has been my go-to. Paired with some simple baked sweet or white potatoes and this amazing baked zucchini and you’ll be darn proud of yourself for making such a super dinner with such little effort.
- 2 lbs ground chicken or turkey
- 2 eggs, beaten
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- ⅔ cup panko breadcrumbs
- 2 tsp Herbs de Provence
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup brown sugar
- ⅓ cup ketchup
- Preheat oven to 375 degrees F
- Combine ingredients in the bowl of a mixer
- Place onto a cookie sheet and shape into a loaf shape
- Bake for 45 minutes
- Meanwhile, combine the brown sugar and ketchup
- Spread the brown sugar/ketchup mixture over the top of the meatloaf
- Bake an additional 10-15 minutes or until the internal temperature reaches 160 degrees F
- 1 lb zucchini (1 large zucchini)
- 1 tbsp olive oil
- ⅓ cup panko breadcrumbs
- ⅓ cup grated Parmesan cheese
- 1 tsp Herbs de Provence
- ½ tsp salt
- ¼ tsp black pepper
- Preheat oven to 350 degrees F
- Slice zucchini into ¼ inch pieces
- Toss zucchini pieces in olive oil
- Combine breadcrumbs, cheese and spices in a separate bowl
- Arrange zucchini slices in a 9-inch round casserole dish
- Sprinkle breadcrumb mixture over the zucchini
- Bake, uncovered, for 40 minutes or until zucchini slices are tender and topping crispy