Potato Zucchini Meat Loaf Roll

Good Monday, all.  Welcome to my new followers.  As always many thanks to those who take time from their busy lives to stop and read this blog.  You are much appreciated, and I hope that what you find here is useful to you.

Still getting zucchini from my daughter, still trying to find ways to use it.  As I said last week, hubby really doesn’t care for zucchini except in sweets, but this is a dish that I dreamed up that passed muster with him.  He actually said that it was very good and ate the leftovers for his dinners last week until it was gone.

It wasn’t all that creative, I just decided to use my go-to meatloaf recipe, roll it out and spread it with a filling of shredded potato, zucchini, diced red pepper and onion bound together with an egg, add some grated cheese, roll it up and bake it.

Now I would like to say that everything went smoothly, but I did have a little trouble with the meat roll separating a bit in the middle.  There are two things that I will do differently the next time I make this.  I will salt the zucchini and potato. put it in a sieve and press some of the moisture out.  I will not pat the meat loaf mixture out as thinly as I did this time.

I omitted the onion in my meat loaf since I was putting it in the filling.  I used a Lucerne (Safeway) product called Mac and Cheese Blend grated cheese which melted very nicely in this.  I made a simple gravy to serve with the meat roll using a can of beef broth, 1/4 c. flour, 2 t. Worcestershire sauce, a pinch of garlic powder and a bit of coarse ground pepper.  Ketchup or tomato sauce could also be spread over the top of the roll before putting it in the oven.

Zucchini, Potato Meat Loaf Roll
1 1/2 lbs. lean ground beef
1 c. dried bread crumbs
1 t. salt
1/2 t. rubbed sage
1/4 t. pepper
2/3 c. milk
1 egg
1 T. Worcestershire sauce
2 c. grated potatoes, about 2 medium potatoes, peeled
1 c. grated zucchini
1/2 c. finely chopped red pepper
1/2 c. finely chopped onion
1 egg, beaten
1 c. shredded cheese, flavor of choice

Place ground beef in a large mixing bowl.  Add bread crumbs, salt, sage and pepper.  Mix lightly to combine ingredients.  Measure milk into a glass measuring cup.  Add egg and Worcestershire sauce and beat well with a fork or whisk.  Add to meat mixture and mix lightly until well blended.  Spread a length of foil (about 15 inches long) out on baking sheet.  Turn meat mixture out onto foil and press out to about a 1/2-inch thick rectangle.  Place potato and zucchini in a sieve and salt lightly.  Let sit for a few minutes over a bowl.  Press vegetables with the back of a spoon to remove excess moisture.  Place in a medium bowl and add red pepper and onion.  Add beaten egg and mix until all the potato and zucchini is moistened.  Spread the vegetable mixture in an even layer over the meat mixture.  Sprinkle the cheese evenly over the vegetable mixture.  Using both ends of the foil to assist, roll up as for a jelly roll.  Leave foil under meat loaf and place baking pan in oven.  Bake at 350 degrees for 1 hour to 1 hour and 15 minutes.  Remove from oven, bring ends of foil over meat loaf and let sit 10 minutes before serving.  Cut into slices and serve.  Makes 6 to 8 servings.

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