Italian Zucchini Meatloaf

Today I wanted zucchini-something! I made zucchini fritters a while ago that were great, but today I didn't want anything quite so futzy since The Packers are playing 😉Somehow the idea of Zucchini Meatloaf sounded so good to me, even though I'm not quite sure what that is!

I just took it out of the oven.  It smells wonderful, but it's very soft.   There's a lot of liquid in the zucchini and I also added quite a bit, but I think this will really be good cut in slabs and topped with the baked potato-mushroom casserole I have in the oven right now.

To start, in a big glass bowl, combine the following:

4oz. Italian pork sausage

1 med. onion - chopped

2 lg. eggs

1t salt

1-2t Italian seasoning

a good shake of cayenne pepper

¼c dark EVOO

⅓-½c half and half

2-3c seasoned Panko breadcrumbs

In a food processor, chop the vegetables together until the consistency is similar to ground beef:

1¾# fresh zucchini

8oz. - 2med. carrots

5 big cloves garlic

Preheat your oven to 375°.

Mix everything together with your hands then divide it into thirds. Shape each into a loaf on a parchment lined baking pan. Bake an hour and 15 minutes, then cool to room temperature.

Cut into slabs, plate and top with Scalloped Potatoes, Mushrooms and a side of buttered peas. . .Lin