A flavorful - and healthy - twist on the traditional meatloaf! Lean ground chicken is combined with lots of shredded zucchini, garlic, lemon, and fresh chopped dill. A great way to use summer produce!
I'm always jealous of those of you with amazing gardens! Every few years, I get a bee in my bonnet, buy pots, plants, and give it the old college try... for about a week. Then I forget to water them (a must in the south!) and they are quickly tossed in the trash.
For those of you blessed with a green thumb (and a memory to water your plants!) that might be frantically looking for ways to use up zucchini, this is another great recipe to try! Similar to a zucchini brownie, you grate the zucchini and it keeps your food moist and delicious. And no one likes a dry meatloaf (or brownie!).
Meatloaf and mashed potatoes are one of my favorite cold weather dishes and this light, veggie stuffed chicken version is perfect for the hot weather! I served this alongside potato salad and cowboy beans (pictured). So good!
Psst - you can totally throw in other fresh herbs if you 1) aren't a dill fan or 2) have others on hand.
Chicken Meatloaf with Zucchini & Dill
2 medium zucchini
4 tablespoons chopped fresh dill
4 cloves minced garlic
1/2 teaspoon lemon zest
1 lb ground chicken (92% lean)
salt and pepper, to taste
Preheat oven to 400.
Grate zucchini then place it in a clean towel and squeeze dry.
In a large mixing bowl, combine the grated zucchini, dill, minced garlic, lemon zest, ground chicken, and salt and pepper. Gently mix together, being careful to not overwork the meat, and form into a 4x8 inch loaf. Place on a baking sheet and bake for around 45 minutes or until the temp reaches 160 degrees.
Let rest 5 minutes then slice and serve.
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