Zucchini Meat Loaf

The Richmond Community Kitchen resumed operation in September. The first kitchen took place at the Gilmore Park Church.


Minoo prepared 3 recipes for this first kitchen. The main dish is a healthier version of meat loaf with the incorporation of zucchini. Zucchini is a summer squash. Zucchini has a delicate flavour and requires little cooking cooking time. You can steam, boil, grill, bake, barbecue or fry it.

Here are some of recipes using zucchini that we had made in the community kitchens:

Zucchini is low in calories (approximately 15 calories for 100g of fresh zucchini). It contains useful amount of folate, potassium, Vitamin A and manganese.


  • 4 tablespoons Dijon honey mustard
  • 2  to 3 tablespoons ketchup
  • 1 to 2 tablespoons olive oil
  • 1 lemon
  • 1 large egg
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1/2 cup old-fashioned oats
  • 1/2 pound zucchini (about 2 small zucchini), coarsely grated
  • 1/2 cup flat-leaf parsley, chopped
  • 1 pound lean ground beef


Source: via Minoo


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Turkey Meatloaf

Marcel and Sydney worked together to make Turkey Meatloaf as the main dish at the South Arm Cooking Club for Seniors.  This lean and yet moist meatloaf is simple to make and is wonderful for dinner or as a sandwich filling.


When making meatloaf for solo dining, don’t form the meat mixture into one large loaf.  Instead, spray a muffin tin (or two) with cooking spray and fill with meatloaf mixture.  Fill each muffin cup to the top, but don’t pack down the mixture.  Bake at a preheated 375F oven for about 25 minutes.  A good way to save your hydro bill.

You can freeze the individual muffin loaves for future meal.  Just thaw overnight in the fridge and reheat in the microwave when you’re ready to eat. (more…)

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