Glassett Cooking Hour: TGIF Edition

We have been traveling a ton these days, and it’s been AWESOME, even if a couple of the trips were to visit family in a time of loss.

We are finally back in the regular swing of things, and really looking to making a weekly habit out of FB Live.

We’re hoping to make Thursday the FB Live Day, with some TGiF editions sprinkled in there, so cheers to that!

So, what are we cooking Friday??

Dude, This is THE Meatloaf

In a rare fashion, we’re actually cooking something for the third time on LIVE! We almost always make something new, but this time I’ve actually cooked this before.

It’s a low carb and Keto take on meatloaf where there is actually no ketchup glaze (and honestly, it doesn’t need it).

The first time I made this, I posted a few pics on Instagram, and I got BOMBARDED for the recipe.

Happy to share it now that we’re cooking it live!

After the dish is done (and eaten) I’ll post pictures of the finished product.

Cheddar Parmesan Zucchini Meatloaf

Ingredients

2lbs Lean Ground Beef
2 Cups Grated Zucchini (squeezed dry)
1 Cup Grated Sharp Cheddar Cheese
1/4 Cup Grated Parmesan
1 1/2 oz Chopped Sun Dried Tomatoes
1 Tbsp Tomato Paste
2 tsp Dijon Mustard
2 Large Eggs, Beaten
1 1/2 tsp Worcestershire Sauce
1 Tbsp Fish Sauce (or Oyster Sauce)
2 tsp Dried Onion Flakes
1 tsp Dried Oregano
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Ground Coriander
1/2 tsp Celery Seed

Directions

Preheat oven to 375
Place all ingredients in a large bowl and knead until well combined
Transfer to loaf pan and pack in lightly
Bake uncovered for 30 minutes. Drain any excess liquid caused by the zucchini
Tent loosely with foil, and continue to bake another 30 minutes
Remove from oven and drain excess liquid again
Tip with parmesan cheese and return to oven, uncovered, for 15 more minutes
Remove from loaf pan and cool before slicing and serving

ENJOY!

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