Looking for a little twist an a classic? Try these delicious Squash Stuffed Meatloaf Recipes that are loaded with flavor!
Servings: 4
Prep Time: 25 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Ingredients
For the Meatloaf:
2poundsof ground sirloin
1small diced small sweet onion
4finely minced cloves of garlic
1/4small diced red bell pepper
1/4small diced yellow bell pepper
1/4small diced green bell pepper
2tablespoonsof chopped fresh basil
3/4cupof finely grated Parmesan cheese
4eggs
1/2loaf of French bread soaked in water or chicken stock until soft
3zucchini cut in half longways and seeds removed
3yellow squash cut in half longways and seeds removed
4tablespoonsof olive oil
Kosher salt and fresh cracked pepper to taste
Worcestershire sauce to taste
Tabasco sauce to taste
For the Sweet and Tangy Sauce:
1/3cupof ketchup
1tablespoonof brown sugar
2teaspoonof cider vinegar
For the Sriracha Ketchup:
1/3cupof ketchup
2teaspoonsof Sriracha sauce
juice of 2 limes
1/4teaspoonof sugar
For the Marinara Sauce:
1/2small diced yellow onion
3finely minced cloves of garlic
1teaspoonof olive oil
28ouncecan of whole plum tomatoes and juice
1tablespoonof balsamic vinegar
2teaspoonsod dried basil
1teaspoonof sugar
1/4cupof finely grated Parmesan cheese
Kosher salt and fresh cracked pepper to taste
For the Cheese and Salsa Verde:
2ouncesof grated cheddar cheese
2ouncesof grated Jack cheese
your favorite salsa verde recipe
Instructions
For the meatloaf: Squeeze as much liquid out of the French bread as possible and add it to a large bowl combined with the ground meat, onion, garlic, bell peppers, basil, Parmesan cheese, eggs, salt and pepper, Worcestershire sauce and Tabasco sauce until completely mixed together.
Place the hollowed out zucchini and squash skin side down on a sheet pan lined with parchment paper. Evenly drizzle on 2 tablespoons of olive oil and season them with salt and pepper.
Next, take a few ounces of the meatloaf and stuff them right into the zucchinis and squashes to make a formed mound.
Evenly drizzle on the remaining olive oil, season again with salt and pepper and roast in the oven on 375° for 25 minutes. Next, turn the heat up to 400° and add on the shredded cheeses to 3 of the zucchini or squash stuffed meatloaf and bake for 5 minutes.
For the Marinara: Add olive oil to a small pot and caramelize the onions and garlic. Once brown add in the tomatoes, basil, sugar and balsamic vinegar and cook on medium heat for 10 minutes. Adjust seasonings with salt and pepper.
For the Sweet and Tangy Sauce: whisk together all ingredients and set aside.
For the Sriracha Ketchup Sauce: whisk together all ingredients and set aside.
To Plate: Add the salsa verde on top of the cheese meatloaves and generously add on the other sauces to the remaining meatloaves.