Grated zucchini adds moisture and flavor to this traditional meat loaf. If you have leftovers, you can make delicious sandwiches.

Vegetable oil spray

Meat Loaf
1 medium zucchini
1 pound lean ground beef
1/2 cup uncooked rolled oats
1 small onion, chopped
Whites of 2 large eggs, lightly beaten
2 tablespoons shredded or grated Parmesan cheese
2 tablespoons fat-free milk
1 tablespoon snipped fresh parsley
2 medium garlic cloves, minced
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon salt
Glaze
1/4 cup no-salt-added ketchup
1 tablespoon light brown sugar
1 teaspoon Dijon honey mustard
1 teaspoon prepared white horseradish
1/8 teaspoon salt
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1/2 teaspoon paprika (optional)

Preheat the oven to 350°F.

Lightly spray a broiler pan and rack with vegetable oil spray. (You can also use a cooling rack. Cover it with aluminum foil and place it in a roasting pan. Lightly spray the foil with vegetable oil spray. Using a fork, poke holes in the foil to allow the fat to drain.)

Shred enough zucchini to measure 1 cup. Squeeze dry between paper towels. Cut the remaining zucchini crosswise into thin slices. Set the slices aside.

In a large bowl, combine the shredded zucchini with the remaining meat loaf ingredients. Place the mixture on the broiler pan. Shape into an 8?3 1/2?2-inch loaf.

Bake for 1 hour.

Meanwhile, in a small bowl, stir together the glaze ingredients.

Remove the meat loaf from the oven. Spoon the glaze over the top and sides of the loaf. Garnish with the reserved zucchini slices. Sprinkle the paprika over the zucchini slices.

Bake for 10 to 15 minutes, or until the loaf reaches an internal temperature of 160?F and is no longer pink in the center. Let stand for 5 minutes before slicing.