(Slightly adapted from the American Heart Association No-Fad Diet Cookbook)
1 medium zucchini
1 lb. lean ground beef
1/2 C rolled oats
1 1/2 tsp. onion powder
2 large egg whites, lightly beaten
2 Tbsp. shredded or grated Parmesan cheese
2 Tbsp. low-fat or fat-free milk
1 tsp. dried parsley
2 cloves garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. salt
Preheat the oven to 350°F. Shred the zucchini until you have one cup. Squeeze the zucchini between paper towels, then pat dry with fresh paper towels. In a large bowl, combine the zucchini with the rest of the ingredients, mixing until just combined. Shape into a loaf, and place on a broiler pan, or a cooling rack on top of a baking sheet. Bake for 1 hour. Spread the glaze over top of meatloaf, then bake 10-15 minutes more, or until the internal temperature reaches 160°F. Let stand 5 minutes before slicing and serving.
FOR GLAZE: Combine 1/4 C ketchup, 1 Tbsp. Worcestershire sauce, 1 Tbsp. brown sugar, 1 tsp. stone-ground mustard, 1/4 tsp. cayenne pepper, & a pinch of salt in a small bowl. Whisk until combined.