2 large eggs, slightly beaten
2 cups shredded zucchini
1/3 cup whole-grain bread crumbs
1/3 cup chopped onion
1 tsp salt
1/2 tsp oregano
1/4 tsp garlic powder
1/4 tsp freshly ground black pepper
1 1/2 lbs lean ground beef
2 tsp Splenda brown sugar blend
2 tbsp ketchup
1/2 tsp prepared mustard
Preheat oven to 350 degrees
In a large bowl, mix the eggs, zucchini, bread crumbs, onion, salt, oregano, garlic, pepper, and ground beef together until well blended. Press the mixture into a 9-inch deep dish pie plate.
Bake 35 minutes.
While meatloaf bakes, prepare the topping by mixing all the ingredients together in a small bowl; set aside.
After the meatloaf bakes for 35 minutes, remove from oven; pour off any drippings.
Spread the topping mixture over the meatloaf; return to oven.
Bake another 10 to 15 minutes until cooked thoroughly. Remove from oven and allow to stand 5 minutes before cutting into serving-size pieces.
Note: This meatloaf can be baked in a traditional loaf. The pie plate method allows the meat to cook quicker.