BZM-MHC Zucchini Meatloaf

(based on a recipe at http://articles.philly.com/1990-09-02/food/25878500_1_zucchini-bread-dessert-recipes-onion - which, by the way, includes 50 recipes for using up overgrown zucchini!)

2 slices bread, crusts removed (save crusts to make breadcrumbs)

1/2 c milk

2 lbs ground meat (all ground beef or a mixture of beef, pork, veal, sausage, chicken or turkey)

1 medium onion, minced

2 eggs

1/2 c ketchup (or tomato sauce – it has a lot less sugar than ketchup)

2 T Worcestershire sauce

2 t mustard
1 t salt

2 c BZM (BASIC ZUCCHINI MIXTURE)

Start by getting out the pan you’re going to be using to bake the meatloaf. You can use a small, rimmed (definitely rimmed!) baking sheet, or an 8-cup casserole or a 9x9 baking dish. The reason for getting the pan out first is that your hands are going to be really messy and if you have everything out you don’t have to wash your hands in between steps.

Soak the bread in the milk for a few minutes while you mix up the rest of the ingredients.

In a large bowl, mix the ground meat, onion, eggs, ketchup, Worcestershire sauce, mustard and BZM. The best way to mix it is to get in there with your (clean!) hands and mix it up good. If you really can’t stand the idea of raw egg and raw meat on your hands, you can wear clean plastic gloves, but bare hands work better. You’re going to give them a really good wash when you’re through, anyway. Crumble the soaked bread on top of the meat mixture, pour any remaining milk over it, and mix it all up together. Form it into a rough loaf on the baking sheet, casserole or baking dish you got out first. Now you’re done mixing things with your hands, so go ahead and wash them. Really well. Including under your fingernails. Bake it at 375 for about two hours.