My favorite uses 80/20 ground beef, grated zucchini, grated Parmesan cheese, bread crumbs, basil pesto, chopped parsley, egg, tomato sauce, salt and pepper. We also do the same by gutting a sufficiently chubby zucchini, mix the guts with the above stuff and stuff the zucchini shells. We spent last night in Little Rock and had dinner at a fairly upscale restaurant that served a very good meatloaf using a mix of hot Italian sausage and ground beef, all coarse ground. It, too, was excellent.
