Zucchini Meatloaf with Apricot Glaze | Garden to Table Recipe

Posted in For the Love of Food

This zucchini meatloaf with apricot glaze is not only healthy, it is full blown comfort food and has become a favourite in our home.

Truth be told, I had never liked meatloaf... We've all had THAT meatloaf at one time in our lives and the thought of ever eating meatloaf again did not bring pleasant images to my head. Rewind back to a few years ago when we were at a friends place for dinner and our lovely host served this meatloaf. Being the appreciative and grateful guest that I am, I ate it.

My kids inhaled it and politely asked for seconds and, added bonus, my husband and I really really enjoyed it too! Parents (and grandparents) know that finding a healthy recipe that kids rave over is always a win so do yourself a favour, like I did, and add this one to your recipe box. You will not regret it. 

Fresh Garden Tip: We grow most of our own veggies in our square foot garden and we make this meatloaf all year round with zucchini from our garden (tip: shred and freeze your fresh zucchini for the winter). Tidbit: When our peppers and carrots have ripened and our onions have fully grown we add those in too and will often grab some fresh corn from a local farmer in our area as well. If you do not have access to your own fresh vegetables grab some locally grown ones at your local Farmers Market or Independent grocery store where they sell Ontario grown vegetables. You can seriously taste the difference fresh veggies make in your recipe.

Fresh Garden to Table | Zucchini Meatloaf with Apricot Glaze



2 free range farm fresh eggs
2 cups shredded zucchini (washed) - 1 large or 2 small
1/3 cup Italian bread crumbs
1/3 cup chopped onions
1 tsp salt 
1/4 pepper
1 1/2 lb lean ground beef (ground turkey can be used as well)

Apricot Glaze

1 cup apricot preserves (we use a preserve with less sugar)
1/4 cup brown sugar
2 tbsp ketchup (if you really like ketchup, feel free to add more)


  1. Heat oven to 350°F.
  2. In large bowl, mix all meatloaf ingredients until well blended. Press mixture into loaf pan (no need to grease the pan). Bake for 35 minutes.
  3. While the meatloaf is cooking, mix all apricot glaze ingredients in small pot.
  4. Remove meatloaf from oven; pour off drippings. Spread glaze over meatloaf.
  5. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F.
  6. Let stand 5 minutes before serving.

Feel free to add in fresh carrots, corn & peppers as well - they are also delicious in this recipe. Heck, get crazy and add some feta or mozzarella cubes too!


~ Natalie

P.S. This recipe doubles perfectly so don't hesitate to make more as it is also great as leftovers for the kids lunches the next day.


garden to table zucchini meatload with apricot glaze

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