Italian Zucchini Meatloaf

Tonight's main course recipe was my attempt at creatively using more of that zucchini from the garden. This turned out great! I hope you like it! The serving size is quite hefty, so if you have a smaller appetite, just cut your piece and your points in half!

serves 8 ( 6 points +)
Meatloaf:

• 2 lbs. lean ground beef ( 93% lean)
• 1 c. quick cooking rolled oats
• 2 eggs
• 1 tsp. salt
• 1 tsp. garlic powder
• ½ tsp. pepper
• 2 c. grated zucchini
• 1 medium carrot, grated

Sauce:

• 1 c. tomato sauce
• 1 tsp. oregano
• 1 tsp. garlic powder
• ½ tsp. pepper
• ½ tsp. dried basil

Topping:

• ¼ c. grated Parmesan cheese

Combine meatloaf ingredients in a large bowl. Place in an 11 x 7 baking dish and form into a loaf shape.
Combine sauce with spices and pour over loaf. Bake at 375 for 1 hour or until desired doneness. Sprinkle with Parmesan cheese.