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Squash Stuffed Meatloaf Recipes

Looking for a little twist an a classic? Try these delicious Squash Stuffed Meatloaf Recipes that are loaded with flavor!
Course dinner, lunch, Main, Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 1260kcal
Author Chef Billy Parisi

Ingredients

For the Meatloaf:

  • 2 pounds of ground sirloin
  • 1 small diced small sweet onion
  • 4 finely minced cloves of garlic
  • 1/4 small diced red bell pepper
  • 1/4 small diced yellow bell pepper
  • 1/4 small diced green bell pepper
  • 2 tablespoons of chopped fresh basil
  • 3/4 cup of finely grated Parmesan cheese
  • 4 eggs
  • 1/2 loaf of French bread soaked in water or chicken stock until soft
  • 3 zucchini cut in half longways and seeds removed
  • 3 yellow squash cut in half longways and seeds removed
  • 4 tablespoons of olive oil
  • Kosher salt and fresh cracked pepper to taste
  • Worcestershire sauce to taste
  • Tabasco sauce to taste

For the Sweet and Tangy Sauce:

  • 1/3 cup of ketchup
  • 1 tablespoon of brown sugar
  • 2 teaspoon of cider vinegar

For the Sriracha Ketchup:

  • 1/3 cup of ketchup
  • 2 teaspoons of Sriracha sauce
  • juice of 2 limes
  • 1/4 teaspoon of sugar

For the Marinara Sauce:

  • 1/2 small diced yellow onion
  • 3 finely minced cloves of garlic
  • 1 teaspoon of olive oil
  • 28 ounce can of whole plum tomatoes and juice
  • 1 tablespoon of balsamic vinegar
  • 2 teaspoons od dried basil
  • 1 teaspoon of sugar
  • 1/4 cup of finely grated Parmesan cheese
  • Kosher salt and fresh cracked pepper to taste

For the Cheese and Salsa Verde:

  • 2 ounces of grated cheddar cheese
  • 2 ounces of 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.

Nutrition

Calories: 1260kcal | Carbohydrates: 80g | Protein: 78g | Fat: 71g | Saturated Fat: 27g | Cholesterol: 362mg | Sodium: 1737mg | Potassium: 2510mg | Fiber: 10g | Sugar: 36g | Vitamin A: 2230IU | Vitamin C: 108.5mg | Calcium: 744mg | Iron: 12.3mg