I view meatloaf as an easy way of making burgers. You could use the same mixture to make patties or divide it into muffin tins to make a more portable version. I used a silicone loaf mould which makes it easy to release but I think you get a better browned look if you use a metal tin. Or you could slow cook it – form it into a round or oval loaf to fit your slow cooker, lightly coat the inside of the slow cooker with oil and lower the loaf into the slow cooker on a sling of aluminium foil. Takes about six hours on low. If you leave the lid open a crack for the last thirty minutes you’ll get it to brown a little or you can paint it with dark soy sauce. Leave the sling in place while it cooks or you’ll struggle to get the loaf out in one piece. You can then either slice it or serve it in wedges, like a cake.
750g mince (I used venison mince which was delicious but a bit coarse in texture. Finely minced beef or lamb would be good too)
300g grated zucchini
One large egg
One onion, peeled and finely chopped
One clove of garlic, peeled and finely chopped
Salt and pepper
One teaspoon fennel seeds
Mix all the ingredients together in a large bowl. Scoop into a large, greased loaf tin. Bake at 190 degrees C uncovered for 50 minutes. Allow to rest in a warm place for ten minutes before removing from the tin.