A delightful twist on the classic meatloaf, incorporating zucchini for moisture and a flavorful topping for a perfect finish.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even cooking.
In a large mixing bowl, combine the ground beef, grated zucchini, finely chopped onion, egg, salt, oregano, pepper, and cumin until well mixed.
Mix gently to avoid overworking the meat, which can make it tough.
Press the mixture into a baking dish, shaping it evenly.
Use a spatula to smooth the top for an even bake.
Bake the meatloaf in the preheated oven for 35 minutes.
Check halfway through to ensure even cooking.
In a small bowl, mix the ketchup, brown sugar, and ground ginger to make the topping.
Adjust the sweetness of the topping to your preference.
Remove the meatloaf from the oven and spread the topping evenly over it.
Spread the topping evenly for a consistent flavor.
Return the meatloaf to the oven and bake for an additional 10-15 minutes, or until the internal temperature reaches 160°F (71°C).
Use a meat thermometer to ensure the meatloaf is fully cooked.
Let the meatloaf rest for 5 minutes before slicing and serving.
Resting allows the juices to redistribute, making the meatloaf moist.
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